Salmon and potato fishcakes with chive yoghurt dip
Crisp golden salmon fishcakes with a cool lactose free yoghurt and chive dip.
- Time50 min
- LevelMedium
- Costabout £2.15 a head
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until soft, drain well and mash. Leave to cool a little.
15 min - 2
Poach the salmon in simmering water for 6 minutes, then flake it into the mash.
6 min - 3
Add half the chives, the lemon zest, salt and pepper. Mix gently and shape into 8 patties.
- 4
Coat each patty in flour, then beaten egg, then breadcrumbs. Chill for 10 minutes.
- 5
Fry in the oil for 4 minutes each side until crisp and golden.
8 min - 6
Stir the yoghurt with the rest of the chives and the lemon juice. Serve with the fishcakes and steamed green beans.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.