Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hot-smoked salmon fish cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 3 medium (about 550g) potatoes
- ½ lemon, zested and juiced
- 2 spring onions, finely chopped
- chopped to make 1 tbsp dill
- 2 skinless hot-smoked salmon fillets, flaked
- 2 tbsp plain flour
- olive oil
- 50g rocket leaves
- 2 tsp capers, rinsed
- 1 shallot, finely chopped
Method
- STEP 1
Microwave the potatoes for 8-10 minutes, until tender, then halve and scoop the flesh out into a bowl. Discard the skins. Mash with some seasoning. Add the lemon zest, spring onions, dill and the hot-smoked salmon.
- STEP 2
Season well and shape into 4 fishcakes. Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout.
- STEP 3
Put the rocket, capers and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season. Toss and serve with the hot salmon cakes.
