Salmon Fishcakes

A stokes recipe by us

  • Serves 2
  • 30 Minutes
Food Made Better

What you'll need

Buy now
Bottle 300g
£3.45
Case 6x 300g
£19.65
Jar 220g
£3.85
Case 6x 220g
£21.95
Jar 210g
£3.35
Case 6x 210g
£19.10
Squeezy 420g
£3.60
Jar 345g
£3.40
Case 6x 345g
£19.35
Bottle 280g
£3.85
Case 6x 280g
£21.95
Jar 200g
£3.35
Case 6x 200g
£19.10
Add Selected Products
From your local shop
  • Potatoes (200g)
  • Salmon (220g)
  • Chopped Fresh Chives (2 tbsp)
  • Chopped Fresh Parsley (2 tbsp)
  • Salt and freshly ground Black Pepper
  • 1 Lemon
  • 1 Free-Range Egg

By adding a glug or two of our Bloody Mary ketchup to the Fishcake mix, it adds a warm, sweet tomato flavour bringing out the best in the Salmon.

Method

  1. Boil the potatoes in salted water until cooked, then mash with a fork and set aside to cool.
  2. Place the salmon in tin foil on a baking tray, season with lemon zest, a squeeze of lemon, salt and pepper, wrap the fish up to steam for 15 mins or until cooked and flaking.
  3. In a bowl, add the cooked salmon, mash, parsley, chives, horseradish, Bloody Mary Ketchup, a squeeze of lemon, salt and pepper and gently mix together.
  4. Flour your hands and shape the mixture into either small or large patties on to a plate, dust each side with flour and place in the fridge for an hour to set.
  5. Heat oil in a pan and fry each side until golden brown.
  6. Serve with a potato salad, a green salad topped with Stokes Mango and Orange Dressing and a dollop of Stokes Tartare Sauce for the fishcakes.

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