Batch cook these salmon and prawn fishcakes and stash them in the freezer so that you always have a nutritious meal to hand.
Cooking notes: plus chilling
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
562
Ingredients
500g
floury potatoes, peeled and cut into 4cm chunks
250g
salmon fillets
200g
cooked and peeled king prawns, roughly chopped
2
spring onions, finely sliced
Small handful coriander, roughly chopped
2Tbsp.
sweet chilli sauce
Finely grated zest 2 limes and juice of 1
75g
dried breadcrumbs
40g
desiccated coconut
25g
plain flour
2
medium eggs, beaten
Vegetable oil, to fry
Directions
Step 1Put potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry in a colander for 5min. Return potatoes to pan, mash with plenty of seasoning, until smooth. Set aside to cool slightly.
Step 2Meanwhile, put the salmon in a medium pan with 400ml water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 4-5min, until fish is opaque and just cooked. Carefully remove with a slotted spoon to a plate lined with kitchen paper. When cool enough to handle, flake into large chunks, discarding skin (if present).
Step 3Add flaked salmon, prawns, spring onions, coriander, sweet chilli sauce, lime zest, juice and plenty of seasoning to the mashed potato. Stir very gently until just combined, avoiding breaking up the salmon too much. Shape into 8 even patties.
Step 4Mix breadcrumbs and coconut in a shallow bowl, then put flour and eggs into 2 separate bowls. Coat each fishcake in flour (tap off excess), then egg and breadcrumb mixture. Put on baking tray lined with baking parchment and chill for at least 30min.
Step 5Heat a thin layer of oil in a large frying pan over medium-high heat and fry the fishcakes for 3-4min per side (in batches if necessary), or until nicely golden. Drain on a plate lined with kitchen paper and keep warm while you fry the second batch.
Step 6Serve with lime wedges and a green salad, if you like.
Freeze ahead:
Prepare to end of step 4. Layer in a freezer-safe container between baking parchment and freeze for up to 1 month. To serve, defrost overnight in the fridge and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
