Salmon and potato cakes

These can be made ahead of time and kept in the fridge for a quick meal or put into lunch boxes. Serve two per portion for an adult or one for a child.

salmon and potato cakes served with lemon tomatoes and cucumber
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Brunch
TIME TO MAKE 45 - 1 hour
MEAL TYPE Brunch

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Method

  1. Peel and boil potatoes until a fork comes out easily when inserted
  2. Mash potatoes and allow to cool
  3. Add remaining ingredients except oil
  4. Form into round patties
  5. Heat a large frying pan with oil and brown patties on each side
  6. Serve warm or refrigerate for later use
  • 300 g
    potatoes
  • 100 g
    canned salmon, drained
  • 1 
    egg
  • 1/4 cup
    dry breadcrumbs
  • 1 
    spring onion, chopped
  • 1 1/2 
    gherkins, finely chopped
  • 1 tsp
    lemon zest, finely chopped
  • 1/2 tsp
    mustard
  • 2 tbsp
    fresh herbs, finely chopped
  • 1 tbsp
    vegetable oil
Per serve
  • Energy
    473kJ
  • Total Fat
    3g
  • Saturated Fat
    0.8g
  • Total Carbohydrate
    14.6g
  • Sugars
    2.7g
  • Dietary Fibre
    1g
  • Sodium
    224mg