Smoked salmon, prawn and dill fishcakes

Name: Smoked salmon, prawn and dill fishcakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 450g cooked mashed potato, you could use shop-bought to save time; 200g smoked salmon, shredded; 150g cooked, peeled king prawns, roughly chopped; 3 spring onions, sliced; A small bunch of fresh dill sprigs, chopped; 2 tbsp olive oil; Green salad and lemon wedges to serve

Published: 31 Aug 12
Updated: 18 Mar 24

Test kitchen approved

These fishcakes are quick and easy to make and use a fabulous combination of smoked salmon and prawns.

Serves 4
Ready in 15 min

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Ingredients

450g cooked mashed potato, you could use shop-bought to save time
200g smoked salmon, shredded
150g cooked, peeled king prawns, roughly chopped
3 spring onions, sliced
A small bunch of fresh dill sprigs, chopped
2 tbsp olive oil
Green salad and lemon wedges to serve

Method

Mix the mashed potato with the smoked salmon, prawns, spring onions and dill. Season well.
With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour.
Heat the olive oil in a frying pan and fry each fishcake for 3 minutes on each side until golden.
Serve immediately with a simply dressed green salad and lemon wedges.

Recipe from September 2012 Issue

Nutrition

Nutrition: per serving

Calories: 94kcals
Fat: 4.3g (0.5g saturated)
Protein: 7.7g
Carbohydrates: 5.2g (0.1g sugars)
Fibre: 0.1g
Salt: 0.9g

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