Salmon Fishcakes

Makes 8 Fishcakes


  • 300g/11oz potatoes, peeled & cut into chunks
  • 15g/0.5oz butter
  • 400g/14oz canned red salmon, drained
  • 1/2 small onion, peeled & finely chopped
  • 2 spring onions, finely chopped
  • 2 tablespoons tomato ketchup
  • salt & pepper
  • flour for coating
  • 1 egg, lightly beaten
  • 75g/3oz matzo meal or breadcrumbs
  • oil for frying


  1. Boil the potatoes. Drain and mash with the butter.
  2. Flake the salmon, carefully remove any bones
  3. Mix the flaked salmon, mashed potato, onion, spring onions, tomato ketchup and seasoning.
  4. Form into 8 fishcakes, coat in flour, dip in egg and coat in matzo meal or breadcrumbs
  5. Heat oil in a large frying pan and fry the fishcakes on both sides until golden brown.

Source: New Complete Baby & Toddler Meal Planner by Annabel Karmel


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