Dinner Recipe: Salmon and mint fish cakes with a dill dip

 | By  |  Add comment

This healthy and tasty dinner is perfect with a lemon-dressed rocket salad...

Fish cakes
These fish cakes make the most of the classic combination of dill and salmon, while the mint adds some extra zing. The 'dill-icious' dip really adds the finishing touch to the dish.

This recipe is high in omega-3 and is a good source of protein too...

Serves: 4

INGREDIENTS

  • 700g King Edward potatoes, diced
  • 300g salmon fillets (try using lightly smoked salmon fillets for extra flavour)
  • 1 medium eggs
  • 1 bunch spring onions, thinly sliced
  • 20g Fresh Living Dill, chopped
  • 1 tbsp Fresh Living Mint, chopped
  • 200ml tub half fat crème fraiche
  • 2 tbsp garlic mayonnaise (50g)
  • 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.


PREP TIME

15 mins plus chilling

COOK TIME

12-14 mins

NUTRITION INFORMATION

Nutritional Analysis (per serving)
Calories: 478Kcals
Sat Fat: 7.9g
Fat: 28.8g
Sugar: 1.8g
Salt: 0.3g




For more advice on using fresh herbs in your meals visit, The Fresh Herb Company website.

Will you be eating these fish cakes tonight?

10 FOODS THAT MAKE HAYFEVER WORSE

MILLIE MACKINTOSH RECOVERS WITH POST-GLASTO PIZZA

SEXIST SAUSAGES CAUSE OUTCRY IN GERMANY
Leave your comments below
0 comments

Loading...

Latest in Evening Bag

You might like

You'll like these too

daily news