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 tsp Dijon mustard; Small handful fresh dill or parsley; Pinch Salt; Pinch Pepper; 1 Egg; Optional tbsp flour; 2 tbsp Plain flour; 1/2 tsp Garlic granules; 1/2 tsp 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 tsp Dijon mustard; 1 tsp Lemon juice or white wine vinegar; 1/2 tsp Honey or maple syrup; Pinch Salt; Pinch Pepper; 1 tbsp Greek yogurt; 1 tsp 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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Notes

When it comes to the ingredients in the salad, pick what makes you happy! I have gone for sprouts as a base but there are plenty of other options (spinach, lettuce, rocket, water cress etc).

Freezer friendly: Make the cakes and place onto a baking try lined with baking paper. Freeze for 2 hours then place into a freezer-friendly bag and layer baking paper between the cakes. To cook from frozen, place the cakes on a lined baking tray and cook at 200 °C for 30 minutes, flipping half-way through. Last for three months in the freezer.

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Pairs With

Sweet potato, baked potato

Dinner

Comments

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Kimberly H

a year 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

Already subscribed? Log in or switch accounts.

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

Already subscribed? Log in or switch accounts.

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

Already subscribed? Log in or switch accounts.