Super Salmon Fishcakes

Serves -


1 can of skinless/boneless salmon

4 large potatoes (mashed)

4 slices of wholemeal/ granary bread

Tomato puree

Chilli powder or Thai red curry paste

1 egg (beaten)

2-3 spring onions

Black pepper



  1. Preheat the over at 200 of gas mark 6
  2.  Boil and mash the potatoes
  3. Finely dice spring onions
  4. Use a food processer/blender or a grater to made bread crumbs
  5. Drain the salmon
  6. Add the salmon to the mash and spring onions
  7. Add the tomato puree and 1/2 teaspoon of chilli powder OR a table spoon of Thai curry paste
  8. Then add some black pepper and mix
  9. Shape the mixture into fishcakes
  10. Beat the egg and coat each fishcake
  11. Then dip the fishcakes into bread crumbs
  12. Bake the fishcakes for 20 minutes


Nutritional information per recipe (1.73kg)

Energy Kcal                       2070Kcal

Energy KJ                           8687KJ

Fat                                       74g

Of which saturates           37g

Carbohydrates                   244g

Of which sugars                 29g

Fibre                                    38g

Protein                                85g

Salt                                       4.2g

Back to recipes