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Family Salmon and Sweetcorn Fishcakes  HT MC 35mins

Serves 4     Hot Fish Leftovers Convenience Foods Main Course Dairy free

This is an economical yet appetising dish which the whole family will love - especially youngsters. Works equally well with tinned tuna. Don't worry too much about the fact that it's fried. just remember, the hotter the oil the more quickly it will seal the outsides of the fish cakes which in turn will mean the mixture absorbs less oil.

1 x 400g/14oz tin Red Salmon
450g/1lb Cold Mashed Potato
4 Spring Onions, finely chopped
2 teasp Thai Red Curry Paste (optional)
1 Egg, beaten
75g/3oz frozen Sweetcorn Kernels, thawed
Salt and Black Pepper
3 tbsp Plain Flour
4 tbsp Vegetable Oil


1. Drain the salmon and flake the fish into large chunks, discarding the skin and bones.

2. Place the potato into a large mixing bowl add the spring onions, red curry paste, egg and sweetcorn and mix well.

3. Add the flaked salmon, salt and pepper and mix gently, keeping the fish as much in tact as possible.

4. Divide the mixture into 8 and using floured hands, form into cakes about 18mm/ -inch thick. Dust with flour on all sides, shaking off any excess.

5. Heat the olive oil in a large frying pan until very hot, add the fish cakes, and cook over a medium heat for about 10 minutes, turning them once, until brown and crispy. Drain on kitchen paper.

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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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