Salmon Fishcakes with Watercress Mayonnaise

Salmon Fishcakes with Watercress Mayonnaise

‚ÄčIngredients:
  • 170g potatoes, peeled and cut into pieces
  • 280g skinless salmon fillet
  • 45g lemon juice
  • 6g lemon zest
  • 56g mayonnaise
  • 9g parsley
  • 45g spring onions
  • 38g watercress

Method:

Preheat the oven to 200¬įC.

Boil the potatoes until soft and mash.

Fry the spring onions in a pan until soft.

Mix the parsley, lemon juice, lemon zest and salmon with the mashed potato.

Divide the mixture into small round fishcake.

Bake for 20-25 minutes until crisp and golden.

Place the watercress and mayonnaise in a blender and blend until smooth.

Quick Info

Suitable for:

1-5 years

Allergens:

  • Mustard Alergy

    Mustard

  • Milk Alergy

    Milk

  • Fish Alergy

    Fish

  • Eggs Alergy

    Eggs