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+ servings
EASY
Prep Time: 30 minutes
Cook Time: 10 minutes
Passive Time: 0 minutes
Total Time: 40 minutes
Servings: 16 fishcakes

Ingredients

  • 3 fillets cooked salmon
  • 500 g Potatoes
  • 100 g fresh spinach
  • 4 single spring onions
  • 1 medium egg
  • 2 tbsp rice or gluten free flour
  • 3 tips olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 unwaxed lemon cut into quarters

Instructions

  • Peel the potatoes, cut into chunks and place in a pan with plenty of cold water to cover the potatoes by at least an inch. Bring the pan to the boil and then continue on a medium heat until the potatoes are cooked through. Drain the potatoes into a sieve and then transfer back in the empty pan and mash with a fork or a masher. Set aside to cool.
  • Place the spinach in a sieve and run a few mugs of boiling water over the spinach until they have wilted. Let them cool for a bit and then squeeze them between your hands to get rid of any excess water. Chop up the cooled spinach and set aside.
  • Whisk an egg gently and set aside.
  • Chop the spring onions very finely and add to a bowl. To the same bowl add the cooled mashed potatoes, chopped spinach and spring onions, and the whisked egg and season well. Mix them well together.
  • Flake the salmon into the mixture and using either your hands or a large spoon mix well.
  • Place the rice or gluten free flour on a plate and then make the fish cake patties and gently cover them with some of the flour so that they are lighlty dusted.
  • Take a large frying pan and place 1/2 the olive oil and heat for a few minutes. Place the lightly dusted fish cakes into the hot pan and cook for 5 minutes on each side. Cook the fish cakes in batches add more oil each time.
  • Serve hot or cold with a good squeeze of lemon and a side dish of salad leaves and tomatoes.