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  • ​1 large white potato

  • 100g salmon

  • 1/2 lemon, juiced

  • 1/2 tsp dried parsley

  • Salt and pepper

Serves: 1

Complexity: Medium



  1. Peel the potato, cut into large chucks and add to a pan of salted water

  2. Bring to the boil and boil for 15-20 minutes until soft

  3. Meanwhile, place the salmon in a microwavable dish, cover, and cook in the microwave for 2-3 minutes until cooked through

  4. Flake the salmon and leave to cool

  5. Mash the potato with salt, pepper, lemon juice and dried parsley

  6. Mix with the salmon and a little milk if required

  7. Mould into fishcake shapes, dust with flour and leave in the fridge for at least 30 minutes (these can be made in advance and left in the fridge overnight)

  8. When you're ready to cook your fishcakes, heat up a large frying pan with a little oil

  9. Add the fish cakes and cook on a medium heat for 5-7 minutes each side until heated through

  10. Serve with a lemon garnish and enjoy.

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