Salmon and Mint Fish cakes

Herbs grow really well in pots, especially Mint. Plant them now, enjoy watching them grow on your patio through spring and use them during summer. How about making some homemade salmon and mint fish cakes with that tasty mint you've grown?

Recipe serves 4.


  • 700g diced King Edward potatoes
  • 300g salmon fillets (try lightly smoked for extra flavour)
  • 1 medium egg
  • 1 bunch thinly sliced spring onions
  • 20g freshly chopped dill
  • 1 tablespoon freshly chopped mint
  • 200ml half fat crème Fraiche
  • 50g garlic mayonnaise
  • 1 tablespoon oil

Preparation Method

Cook the potatoes in boiling water for 10 minutes until tender, drain and allow to cool.

Poach the salmon and egg in boiling water for 10 minutes and allow to cool.

Flake the salmon and chop the boiled eggs into small pieces.

Mash the potato, then stir in the salmon, egg and spring onions and mint, along with half of the dill.

Season with some salt and ground black pepper.

Mould the mixture into 8 fishcakes and chill for at least 30 minutes in the fridge.

Mix together the crème Fraiche, mayonnaise, and the remaining dill and set aside.

Heat the oil in a large frying pan and fry the fishcakes for 3-4 minutes each side until golden.

Serve with the dill dip and a lush green salad.

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