Fish Cakes

Course dinner, Lunch
Servings 4


  • 830 g tinned salmon drained, bones and skin removed and mashed (500g should be left)
  • 2 spring onion finely chopped
  • 1 tsp lemon zest
  • 1 tablespoon Fresh parsley chopped
  • ½ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 Egg
  • 1 tablespoon Drizzle extra virgin olive oil


  • ½ bunch watercress trimmed, washed and dried
  • 1 Lebanese cucumber peeled, halved, deseeded and cut into 1cm slices
  • 1 red grapefruit segmented (reserve excess juice)
  • ½ red onion thinly sliced
  • 1 tsp Drizzle extra virgin olive oil
  • Salt and pepper to taste to season


  • Combine all ingredients except the oil, and form into 12 patties. Refrigerate
  • for 1 hour.
  • Heat the oil in a frying pan and cook patties until golden on each side.
  • To prepare the salad combine all ingredients in a bowl, including any reserved grapefruit juice. Season with cracked black pepper.
  • Serve fish cakes with salad. You could also serve with Notatoes.


The salad is just an idea – choose any fresh salad that you prefer. You can also choose a pre-made salad bag from the supermarket


Calories: 300kcal
Tried this recipe?Let us know how it was!