Salmon Fishcakes
Easy
Despite the fact that this is the ultimate store-cupboard meal, we bet your guests will be super impressed with this restaurant-worthy dish.
PREP IN
25 MIN
COOK IN
10 MIN
SERVE
4
Salmon Fishcakes
Easy
PREP IN
25 MIN
COOK IN
10 MIN
SERVE
4
Introduction
Despite the fact that this is the ultimate store-cupboard meal, we bet your guests will be super impressed with this restaurant-worthy dish.
Ingredients
- 400g tinned salmon fillet
- 2 eggs, separated
- 2 tbsp low fat mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp dill, finely chopped
- 4 scallions, thinly sliced
- Grated rind and juice of 1 lemon
- 120g breadcrumbs
- 2 tbsp sunflower oil
- Green salad
- Tartare sauce
- Lemon wedges
TO SERVE:
Method
- 1. Preheat the oven to 180C/350F/gas mark 4.
- 2. Place the salmon, egg yolks, mayonnaise, mustard, dill, scallions, lemon rind and juice and half the breadcrumbs in a food processor. Pulse to a coarse mixture and shape into twelve patties.
- 3. Beat the egg whites lightly. Dip each fishcake into the whites, then into the crumbs. Pop into the fridge to set, for about 20 minutes.
- 4. Heat the oil in a non-stick frying pan over a medium heat and cook for 2 minutes each side, until golden brown.
- 5. Transfer to a baking tray and bake for 8 minutes, to warm through. Serve with green salad, tartare sauce and lemon wedges.
