• 300g pack skinless & boneless Scottish salmon fillets
  • 1 lemon, cut into wedges
  • 400g frozen mashed potato
  • 2 tbsp tartare sauce
  • 2 tbsp plain flour
  • 1 tbsp frozen chopped parsley
  • 6 tbsp fine breadcrumbs
  • 1.5 tbsp vegetable oil
  • 350g frozen British garden peas
  • 1 tbsp frozen chopped mint
  • 2 x 175g pack babycorn, steamed to serve


  1. 1

    Put the salmon fillets in a large pan of barely simmering water with one of the lemon wedges. Cover and simmer for 8-10 minutes until the fish flakes easily.

  2. 2

    Meanwhile, defrost the frozen mashed potato in the microwave: put it in a microwavable bowl, cover with cling film and cook on high for 5 minutes, stirring once (do not add any water).

  3. 3

    Remove the fish from the pan with a slotted spoon, then flake with a fork onto a plate (discarding the skin). Stir the tartare sauce, flour and parsley into the mashed potato, then fold in the fish. Divide and shape the mixture into 8 fishcakes. Lightly coat each fishcake in breadcrumbs, pressing down gently.

  4. 4

    Heat the oil in a large non-stick frying pan. Add the fishcakes and cook for 5 minutes, turning once, until golden and crisp.

  5. 5

    Meanwhile, cook the peas in boiling water for 3 minutes. Drain well, return to the pan, add the frozen mint and roughly mash with a fork. Serve with the fishcakes, steamed babycorn and the remaining lemon wedges.

Nutritional Details

Each serving provides
  • Energy 2227kj 532kcal 27%
  • Fat 21.6g 31%
  • Saturates 5.5g 28%
  • Sugars 6.4g 7%
  • Salt 1.01g 17%

% of the Reference Intakes

Typical values per 100g: Energy 574kj/137kcal

Each serving provides

53.8g carbohydrate 0.7g fibre 30.3g protein

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