Dairy Free Salmon Fish Cakes

The beauty of these Salmon Fishcakes is that the salmon remains tender & succulent after cooking. Serve with a sweet chilli dip.

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150g tinned red salmon (ensure bones are well mashed)
100g cold mashed potato
2 spring onions, chopped
½ tsp tomato puree
1 egg, beaten
25g Panko breadcrumbs


  1. Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fish cakes.
  2. Dip into beaten egg, then coat in the breadcrumbs.
  3. Heat a little oil in a frying pan. Fry the cakes for 2 to 3 minutes each side until golden brown and heated through.

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