Salmon & Potato Fishcakes

Crisp crumb-coated patties made with canned salmon and mashed potato, served with a lemon-yogurt dip.
Prep: 40 min · Cook: 45 min · 8 fishcakes; 2 plus 40g dip per serving
Equipment: Large non-stick frying pan

• 400g canned salmon, drained; skin and bones removed if preferred
• 600g peeled potatoes, cut into chunks
• 1 large egg (50g without shell)
• 80g dried breadcrumbs, divided
• 15g parsley, finely chopped
• 30g lemon juice, divided
• 160g plain 0% Greek yogurt
• 20g olive oil, divided
• 2g salt, or to taste

1. 1

   Boil the potatoes for 15–20 minutes until tender. Drain well, let steam escape for 5 minutes, then mash without adding milk or butter. Spread out and cool until no longer hot.

2. 2

   Flake the drained salmon into a bowl. Add the cooled mash, egg, 20g breadcrumbs, parsley, half the lemon juice and salt. Mix gently so some salmon flakes remain visible.

3. 3

   Divide into eight portions and shape into patties about 2cm thick. Press the remaining 60g breadcrumbs onto the outside and refrigerate for 20 minutes to firm up. This chilling time is included in the prep time.

4. 4

   Heat half the oil in a large non-stick frying pan over medium heat. Cook four fishcakes for 4–5 minutes per side, until golden and the centre reaches 74°C. Repeat with the remaining oil and fishcakes; turn gently with a wide spatula.

5. 5

   Mix the yogurt with the remaining lemon juice. Serve two fishcakes and 40g dip per person; keep the dip separate for meal prep.

Storage & reheating

Refrigerate promptly in shallow containers, within 2 hours, at 4°C or below. Keep for up to 2 days, with dip stored separately. Freeze individual portions for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Reheat fishcakes in an oven at 180°C for about 12–15 minutes until the centres reach 74°C. Add the cold dip after reheating.

Substitutions

Use canned tuna instead of salmon. Gluten-free breadcrumbs can replace standard crumbs; check all labels. Extra salad is optional and excluded from nutrition.

Estimated nutrition per serving

426 kcal · 31g protein · 43.1g carbs · 13.6g fat · 4.5g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance