Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Salmon Fishcakes

Cooking time: 
5-10 minutes
Preparation time: 
30-45 minutes
  • 225g cooked mashed potatoes
  • 1 tablespoon chopped dill
  • 175g cooked flaked hot- smoked salmon
  • 1 teaspoon anchovy sauce
  • 1 chopped hard-boiled egg
  • 1 small beaten raw egg
  • Salt & freshly ground black pepper
  • Seasoned flour for coating
  • Vegetable oil for shallow-frying
  • Olive oil for drizzling
  • 6 ripe English cherry tomatoes cut into eighths
  • ½ red onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • 2 fresh red chillies, seeds removed and finely sliced
  • 4 tablespoons olive oil
  • Juice of 1 lime
  • Small bunch fresh coriander, chopped
  1. To make the fishcakes, combine all the fishcake ingredients in a Pyrex bowl. Shape into four fishcakes. Dip each one in seasoned flour.
  2. Refrigerate until ready to cook.
  3. Meanwhile make the tomato salsa by mixing together all the ingredients in a Pyrex dish, cover and set aside while you cook the fishcakes.
  4. Heat a little vegetable oil in a shallow non-stick frying pan and fry for about 3 minutes each side, or until golden.
  5. To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.

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