Cook mode
Golden Salmon Pea Fishcakes with Dill Cucumber Salad
Crisp salmon and pea fishcakes with lemon, dill and mustard, served beside a cool cucumber yoghurt salad.
40 min610 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
610 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 34g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Boil the potatoes
Peel the potatoes and cut them into 3cm chunks. Put them in a large saucepan, cover with cold water, add 0.5 teaspoon salt and bring to the boil. Simmer for 12 to 15 minutes until a knife slides through easily.
Timer: 18 min