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Time to make:
55 mins, prep 30 mins, cook 25 mins
$3.28 per serve
(at time of publication)
Full ingredients list:
- 500g red potatoes, boiled, mashed (with skins), cooled
- 410g can pink salmon, drained, skin and bones removed, flaked
- 4 green onions, finely chopped
- 1 small zucchini, grated
- 1 small carrot, peeled, grated
- 1 teaspoon lemon zest
- 1 egg
- 2 tablespoons skim milk
- 1/4 cup plain flour
- 2 cups wholegrain breadcrumbs
- olive oil spray
- lemon wedges and green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Set aside.
Step 2 In a large bowl, combine potato, salmon, onion, zucchini, carrot and lemon zest. Using your hands, shape the mixture into 8 x 2cm thick fish cakes. Cover and refrigerate for 30 minutes to firm.
Step 3 Whisk together egg and milk in a shallow bowl. Place flour and breadcrumbs into 2 separate shallow dishes. Dip each cake in flour to coat, egg and then breadcrumbs. Repeat with remaining fish cakes.
Step 4 Place cakes onto tray and spray with oil. Bake for 20–25 minutes, turning once, until golden brown and crisp. Serve with a green salad and lemon wedges.
Super shortcut: Use instant mashed potatoes. And instead of grating and chopping vegies by hand, process them all in the food processor.
Leaving skins on the potatoes adds fibre and vitamins.
About this recipe
First published: January 2010