Salmon Fishcakes & Sprout Salad

Name: Salmon Fishcakes & Sprout Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 250 g Raw salmon; 300 g Peeled potatoes; 2 Spring onion; 1 Zest of lemon; 1 tspn Dijon mustard; Small handful fresh dill or parsley; Pinch Salt; Pinch Pepper; 1 Egg; Optional tbsp flour; 2 tbsp Plain flour; 1/2 tspn Garlic granules; 1/2 tspn Smoked paprika; Pinch Salt; Pinch Pepper; 200 g Brussels sprouts; 1/2 Red onion; Handful Cherry tomatoes; 1/2 Red pepper; 1/2 Avocado; Optional: a handful of toasted nuts or seeds; 2 tbsp Feta; 1 tbsp Olive oil; 1 tspn Dijon mustard; 1 tspn Lemon juice or white wine vinegar; 1/2 tspn Honey or maple syrup; Pinch Salt; Pinch Pepper; 1 tbsp Greek yogurt; 1 tspn Chilli crisp oil

These crispy, golden salmon fishcakes are made with salmon, creamy mashed potatoes, lemon zest, and seasoned with fresh dill or parsley for an added burst of flavour. Paired with a vibrant sprout salad featuring crunchy Brussels sprouts, creamy avocado, and sweet cherry tomatoes, this dish offers a refreshing balance of textures, with the optional Greek yogurt and chilli crisp oil providing a spicy finishing touch. Perfect for a nutritious lunch or dinner, this recipe is both wholesome and packed with Mediterranean-inspired flavours.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Peel & dice your potatoes. The smaller they are, the quicker they will cook. Add to salted water, bring to boil. Boil until soft, then drain and steam as much of the water out as possible.

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For

250

Raw salmon, skinless & boneless

300

Peeled potatoes, chopped small

Spring onion

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Per Serving

Calories

585kcal

Fat

32g

Carbs

50g

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Pairs With

Sweet potato, baked potato

Comments

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Kimberly H

3 months ago

I used tinned albacore tuna because it was what I had on hand, and it still turned out pretty good! Thanks!

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Salmon Fishcakes & Sprout Salad

These crispy, golden salmon fishcakes are made with salmon, creamy mashed potatoes, lemon zest, and seasoned with fresh dill or parsley for an added burst of flavour. Paired with a vibrant sprout salad featuring crunchy Brussels sprouts, creamy avocado, and sweet cherry tomatoes, this dish offers a refreshing balance of textures, with the optional Greek yogurt and chilli crisp oil providing a spicy finishing touch. Perfect for a nutritious lunch or dinner, this recipe is both wholesome and packed with Mediterranean-inspired flavours.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Peel & dice your potatoes. The smaller they are, the quicker they will cook. Add to salted water, bring to boil. Boil until soft, then drain and steam as much of the water out as possible.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

250

Raw salmon, skinless & boneless

300

Peeled potatoes, chopped small

Spring onion

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Per Serving

Calories

585kcal

Fat

32g

Carbs

50g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Made it? Claim it.