• 1.8 kg potatoes, washed, peeled and halved
  • 215 g skinless salmon fillet
  • 3 tbsp olive oil
  • 1 tbsp plain flour
  • 1 free range egg, lightly beaten
  • 100 g fresh breadcrumbs, made from crusts


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Parboil 800g of potatoes for 10 minutes, then drain and allow to cool in the colander for another 10 minutes.

  2. 2

    Meanwhile, wrap the salmon in foil, place on a baking tray and bake for 10 minutes. Flake into a bowl and coarsely grate the cooked potato on top. Mix well and shape into 8 fishcakes.

  3. 3

    Chop the remaining potatoes into thick wedges, then toss in 1 tablespoon oil. Lay the wedges flat on a non-stick baking tray and bake for 30 minutes, turning a few times during cooking.

  4. 4

    Meanwhile, coat each fishcake in flour, then egg and then breadcrumbs. Place on a baking tray and brush with the remaining 2 tablespoons of oil. Cook in the oven for 25 minutes.

  5. 5

    In the meantime, cook the peas following pack instructions and drain. Serve the fishcakes bottom-side up with the wedges and peas.


    Make it veggie: Try swapping the salmon for sun-blushed tomatoes and baby spinach.

Nutritional Details

Each serving provides
  • Energy 2449kj 585kcal 29%
  • Fat 19.3g 28%
  • Saturates 3.2g 16%
  • Sugars 3.6g 4%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

14.4g carbohydrate 2.2g fibre 5.4g protein

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