Fish cakes


  • 500 g potatoe boiled, mashed (with skins), cooled
  • 410 g tinned salmon drained, skin and bones removed, flaked
  • ½ bunch of shallots finely chopped
  • 1 zucchini grated
  • 1 carrot peeled, grated
  • 1 lemon 1 tsp lemon zest
  • 1 Egg
  • 2 tablespoons Skim milk
  • 30 g plain flour
  • 2 cups breadcrumbs
  • spray oil
  • 1 lemon wedges to serve
  • saffron strands to serve


  • Step 1 Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Set aside.
  • Step 2 In a large bowl, combine potato, salmon, onion, zucchini, carrot and lemon zest. Using your hands, shape the mixture into 8 x 2cm thick fish cakes. Cover and refrigerate for 30 minutes to firm.
  • Step 3 Whisk together egg and milk in a shallow bowl. Place flour and breadcrumbs into 2 separate shallow dishes. Dip each cake in flour to coat, egg and then breadcrumbs. Repeat with remaining fish cakes.
  • Step 4 Place cakes onto tray and spray with oil. Bake for 20–25 minutes, turning once, until golden brown and crisp. Serve with a green salad and lemon wedges.


Calories: 402kcalCarbohydrates: 41gProtein: 32gFat: 10.5gSaturated Fat: 3gSodium: 348mgFiber: 5.3gSugar: 3g
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