Salmon and dill fish cakes

Ingredients 10
Servings 4


  • 4
    medium potatoes, peeled
  • salt and milled black pepper to taste
  • squeeze of lemon juice
  • 400
    salmon, drained
  • 30
  • 15
  • 1
    bunch spring onions, finely chopped
  • 30
    chopped fresh dill (or more to taste)
  • cornmeal or dried breadcrumbs
  • sunflower oil for frying


Boil potatoes until tender but not too mushy. Mash while still warm. Season, add a little lemon juice and flake in salmon. Mix in butter (see tips), flour, spring onions and fresh dill. Scoop up small quantities of fish cake mixture and shape into balls by rolling between your palms. Flatten slightly, then dip fish cakes in cornmeal or breadcrumbs to cover completely and fry in heated oil for about 5 minutes a side, or until golden and cooked through. Serve hot, with a salad of your choice.

Read more on: starch  |  shallow-fry

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