Salmon and potato cakes

Step 1
Place potatoes in a saucepan, cover with water, bring to the boil, then simmer for about 15 minutes or until they are cooked through.

Step 2
Drain the potatoes well. Place back in the sauce pan over a low heat for a minute to ‘dry’ the potatoes. Mash with a potato masher. Cool.

Step 3
In a large bowl, mix the mashed potato, grated broccoli, ketchup, mustard, lemon zest and herbs.

Step 4
Lightly mix through the salmon, taking care not to break up the salmon chunks too much.

Step 5
Shape into 8 small fish cakes.

Step 6
Place the flour, eggs and breadcrumbs into 3 separate shallow dishes.

Step 7
Dip each cake in the flour, then the egg, then the breadcrumbs.

Step 8
Grease a non-stick pan with olive oil and heat over a medium heat. Fry the cakes for 3-4 minutes each side until golden and heated through.

Serving suggestion: Serve with a side salad and minty yoghurt dip.

Food safety tip: If you are packing for lunch, the salmon and potato cakes need to be kept cold so pack an ice brick. 

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website