Salmon & Mushroom Fishcakes

An easy mid-week dinner, these fishcakes are great to use as leftovers for quick, working lunches. Serve with whatever greens you have to hand for a light and healthy meal.
Serves 4
Total Time
30 Minutes
1 x 213g tin of salmon (you can also use fresh)
250g of closed cup mushrooms, chopped
300g of floury potatoes, peeled, boiled and mashed
1 egg, beaten
4 tbsp of flour
1 tbsp of ground coriander
100g of breadcrumbs
1 tbsp of dried tarragon
A good pinch of salt and pepper to season
Cooking oil for frying
2 tbsp of dried parsley
Step 1

Heat a sauté pan with one tbsp of the cooking oil and cook the mushrooms until soft.

Step 2

Turn the heat off, remove the mushrooms from the pan and add to a mixing bowl with the remaining ingredients, apart from the egg, flour and breadcrumbs.

Step 3

Mix together and form into four patties, about 8cm diameter. Dip each one in some flour then the egg and then coat well in breadcrumbs.

Step 4

Add some oil to the sauté pan and heat over a medium flame.

Step 5

Gently add the fishcakes to the pan (you may need to do this in two sections). Fry for 5 minutes or so on each side until golden brown.

Step 6

Remove from the pan onto a plate lined with kitchen roll and keep warm while you finish the other fishcakes.

Step 7

Serve with lemon wedges and watercress or any available greens.

Recipe courtesy of The Mushroom Bureau

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