Salmon & Mint Fishcakes with Dill Dip
15 prep, 15min cook
Serves 4
Ingredients
700g King Edward potatoes, diced
300g salmon fillets
1 medium eggs
1 bunch spring onions, thinly sliced
20g fresh dill, chopped
1 tbsp fresh mint, chopped
200ml tub half fat crème fraiche
2 tbsp garlic mayonnaise
1 tbsp oil
Method
Cook the potatoes in boiling water for 10 minutes until tender, drain and allow to cool.
Meanwhile, poach the salmon and eggs in boiling water for 10 minutes, cool. Flake the salmon and chop the boiled eggs.
Mash the potato and stir in the salmon, egg, spring onions, half the dill and mint, season. Mould into 8 fishcakes and chill for 30 minutes.
Meanwhile, mix together the crème fraiche, mayonnaise and the remaining dill and set aside.
Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes each side until golden. Serve with the dill dip and a green salad.
More recipes to try
15 minutes
Serves 2
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.