This easy fishcake recipe is a real family favourite; fluffy mash, tasty fish and easier to eat for kids.

By , 21 September 2015
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.78 per serving
Nutritional Info
Each 279g serving contains
  • Fat 37
  • Sat Fat 8.3
  • Sugar 1.2
  • Salt 1
  • Cals 620
of your reference intake.
Typical energy values per 100g: 930kJ/222kcal.
  • 325g peeled Maris Piper potatoes (or King Edward)
  • 25g butter
  • 400g cooked salmon
  • 2 tbsp chopped curly parsley
  • 2 large free-range eggs, beaten
  • 150g pack Asda Dried Breadcrumbs
  • 3 tbsp sunflower oil
  • 6 tbsp oil
  • Peel and boil the potatoes until tender. Drain, return to the pan and stand over a low heat to dry off excess moisture. Remove from the heat, then mash with the butter.

  • Skin and flake the cooked salmon, discarding the bones. Mix with the potato and parsley and season. Add a quarter of the eggs to the mixture. Leave until cold, then cover and refrigerate the rest of the egg.

  • Shape the mixture into 8 cakes. Put the remaining egg in one bowl and the breadcrumbs into another. Dip the fish cakes in one at a time into the egg and then the breadcrumbs.

  • Heat 3 tbsp oil in a non-stick frying pan and cook four fish cakes for 2 minutes on each side or until golden and hot all the way through. Keep warm while you cook the rest of the cakes in another 3 tbsp oil. Serve with salad leaves.