Slimming World - Salmon Fishcakes

Serves 4
Ready in 30 minutes
Syns - Green 2
add 6 syns if not using the salmon as a healthy extra.


2lbs/908g Potatoes
10oz/283g canned salmon in brine
A handful of fresh chives
A handful of fresh dill
4 spring onions
salt and freshly ground black pepper
2 eggs
2oz/57g dried breadcrumbs
Fry light


1. Preheat the oven to 180c/350f/Gas 4. Peel and dice the potatoes and cook in boiling water until just tender. Drain, return to the pan and mash. Flake the salmon into the potato. Chop the chives,dill and spring onions. Add to the potato and season well and stir to combine.

2. Beat the eggs. Divide the potato mixture into eight portions and shape into cakes. Dip each fishcake in the egg and then the breadcrumbs to coat evenly.

3. Spray the fish cakes with Fry light and fry for 12-15 minutes, turning occasionally, until cooked through and golden.