• 400 g floury potatoes, such as Maris Piper or King Edward, peeled
  • 1 tbsp Greek-style yogurt
  • 300 g cooked fresh salmon, carefully checked for bones
  • 1 tbsp washed finely snipped fresh chives
  • Grated zest of 1 lemon
  • 1 tbsp plain flour, for dusting
  • 1 medium egg, beaten
  • 50 g fresh white breadcrumbs
  • 0.5 small carrot, peeled and cut into batons
  • 4 cm piece of cucumber, cut into batons


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Place the potatoes in a medium saucepan and cover with water. Bring to the boil and cook for 7-8 mins until tender, then drain well.

  2. 2

    Return the cooked potatoes to the saucepan, add the yogurt and mash together well until as smooth as possible. Flake in the fish and, using a fork, stir this into the potato with the chives and lemon zest. Cover with cling film and place in the fridge for 20 mins until firm and easy to handle.

  3. 3

    On a floured surface, shape the mixture into a large round cake about 2cm thick and use a fish-shaped cutter to cut out fish cakes, reshaping as needed. You should end up with about 14 fish.

  4. 4

    Put the egg in a shallow bowl and the breadcrumbs in another shallow bowl. Dip the fish shapes in the egg, then in the breadcrumbs and arrange on a baking paper-lined baking tray. Bake in the oven for 12 mins or until golden.

  5. 5

    Serve the fishcakes with the carrot and cucumber batons.

Nutritional Details

Each serving provides
  • Energy 368kj 88kcal 4%
  • Fat 3.0g 4%
  • Saturates 0.8g 4%
  • Sugars 0.7g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

8.0g carbohydrate 0.8g fibre 6.7g protein

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