Salmon Fishcakes with Lemon Mayo

Name: Salmon Fishcakes with Lemon Mayo
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Cuisine: British
Ingredients: 300 g Salmon fillet (skinless); 1 medium Lemon; 4 tbsp Mayonnaise; 150 g Frozen peas; 30 g Plain flour; 400 g Maris Piper potatoes; to taste Black pepper; 3 tbsp Sunflower oil; 2 tbsp Fresh dill; 60 g Panko breadcrumbs; 30 g Butter; 1 tsp Dijon mustard; 3 stalks Spring onion; to taste Salt

Crushed potatoes mixed with flaked salmon, dill and spring onion, shaped into fishcakes and pan-fried golden. Served with a lemon mayo and a pile of buttered peas. British seaside-meets-weeknight.

40 minMedium~489 kcal / servingBritish

Contains fishContains glutenContains dairyContains eggs

Nutrition

489 kcal

Calories

41 g

Protein

37 g

Carbs

20 g

Fat

Estimated, per serving

Good to know

Contains fishContains glutenContains dairyContains eggs

Ingredients · per serving

300 g Salmon fillet (skinless)
1 medium Lemon
4 tbsp Mayonnaise
150 g Frozen peas
30 g Plain flour
400 g Maris Piper potatoes
to taste Black pepper
3 tbsp Sunflower oil
2 tbsp Fresh dill
60 g Panko breadcrumbs
30 g Butter
1 tsp Dijon mustard
3 stalks Spring onion
to taste Salt

Instructions

Peel and chunk the potatoes. Boil in salted water 15-18 minutes until knife-tender. Drain very well, let steam off in the colander 5 minutes.
Tip the potatoes back into the pan. Add 15g butter, salt and pepper. Crush with a fork (not a masher — you want texture, not silk).
If using fresh salmon, season and pan-fry 3-4 minutes per side or microwave 4 minutes. Flake into chunks. (Or use drained tinned salmon — easier.)
Mix the crushed potato with the flaked salmon, chopped spring onion, chopped dill, lemon zest, mustard, salt and pepper. Don't overmix — keep the salmon in visible chunks.
Divide into 4 portions. Shape each into a thick patty (about 2cm thick).
Set up 2 plates: seasoned flour and panko breadcrumbs. Dredge each fishcake in flour first, then press firmly into the panko on top, bottom and sides. Chill 15 minutes (firmer, easier to fry).
Heat 3 tbsp sunflower oil in a wide pan over medium-high heat. Fry the fishcakes 3-4 minutes per side until deep golden and crisp. Lift onto kitchen paper.
Mix the lemon mayo: mayonnaise, lemon juice, chopped dill, salt and pepper. Plate the fishcakes with mayo dolloped alongside, buttered peas, lemon wedge.

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