Easy baked salmon fishcakes

Easy baked salmon fishcakes with salad and yogurt sauce

 This recipe is very easy to make, healthy and delicious! All family will love! It’s a great way to get the little ones and adults to increase their oily fish intake.
This recipe can be done as well with fresh salmon or tinned tuna. If you are in a budget, tinned pink salmon also counts for your oily fish intake and is equally delicious! In addition, you can store in your cupboard a few tines of salmon and make this recipe at anytime! You don’t need to add any carbs as an accompaniment for this dish, because it contains mashed potato already. Choose instead a fresh salad or crunchy sautéed asparagus on a side!

Healthy food can be cheap, delicious and easy to prepare!
 
Ingredients (makes 6 fishcakes)

• 2 tins pink salmon, drained, flaked (215g x 2)
• 400g mashed potato
• Chopped bunch of parsley
• 1 small onion
• 1 garlic clove
• 1 tsp black pepper
• 2 eggs, beaten
• 140g Breadcrumbs

 
Sauce

• 5 tbsp Greek yogurt 
• 3 tbsp Mayonnaise
• 1 Gerkins
• Handful black and green olives
• 1 tsp black pepper 

 

• Quarters of 2 limes
• Accompaniment: mixed salad leaves with cucumber and cherry tomatoes or sautéed purple asparagus with garlic and olive oil

 
Method:

1. Preheat oven to 190 C / Gas mark 5.
2. Blend onion, parsley and garlic or finely chop them.
3. Peel the potatoes, boil until very soft and mash them.
4. In a medium bowl, mix together salmon, onion, parsley and garlic. Season with black pepper.
5. Add the mashed potato and 1 egg. Mix it well.
6. Form mixture into 6 patties. Coat patties with egg beaten and breadcrumbs.
7. Arrange in a single layer on a baking tray. Drizzle on top with a little bit of olive oil.
8. Bake for 20 minutes in the preheated oven, turning once, or until golden brown on both sides.
9. In the meantime, prepare the sauce, blending all ingredients together until smooth texture.

 
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Easy baked salmon fishcakes with yogurt sauce and purple aspargus