These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3. New potatoes have thin papery skins so there’s no need to peel them, saving you even more time. You can make double quantities and freeze the extras for another day. Once you’ve cooked the potatoes, these fishcakes are ready in just 10 minutes.

Serves 4


  • 500g new potatoes
  • 2 cans (213g) of pink salmon, drained
  • 1 lemon, zested
  • a good handful of chives, chopped


Takes 25 minutes

  1. Boil the potatoes (no need to peel) until tender (about 10 minutes). Drain then mash in the pan with the drained salmon, lemon zest, chives and a good grinding of black pepper.
  2. Shape into four patties using wet hands and fry in a little olive oil in a pan for about 5 minutes on each side. Serve with the lemon wedges to squeeze over and green salad or veggies on the side.

    **Always check the ingredients of any food you’re cooking to make sure it doesn’t contain something you or your child should avoid.

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