The beauty of these Salmon Fishcakes is that the salmon remains tender & succulent after cooking. Serve with a sweet chilli dip.
Dairy Free Salmon Fish Cakes
- Suitable For Freezing
- 5 Mins.
- 6 Mins.
- 6 Fishcakes
Recipe Saved
Ingredients
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
100g cold mashed potato
2 spring onions, chopped
½ tsp tomato puree
1 egg, beaten
25g Panko breadcrumbs
Method
- Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fish cakes.
- Dip into beaten egg, then coat in the breadcrumbs.
- Heat a little oil in a frying pan. Fry the cakes for 2 to 3 minutes each side until golden brown and heated through.
Similar Recipes
Some more recipes for you to try
Related Products
Similar products you might enjoy!