Baked Salmon Fishcakes with Pickle Sauce

There is nothing more comforting than crumbed salmon and potato cakes. They are made with a classic flavour combo of potato, salmon and herbs making a healthy lunch or light dinner. They are crispy on the outside, flaky and tasty on the inside and taste amazing. Salmon fish cakes have been one of my favourites “go to” dinner options for a long time, at home or if we go to a pub. I have been making fish cakes for at least 15 years and they have been crowd pleasers.

Cooked with ❤️ by Helen

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Each Fish ball weighs about 60g
  
  Preparation (cook from frozen*):
  Step 1 - Preheat Oven 180°C
  Step 2 - Place fishcakes on oven tray

  Step 3-  Bake 25mins

  *Defrost sauce in your fridge overnight
  
  🥗 Best served with salad and the provided pickle sauce
  
  Ingredients:
  Fresh salmon, hot smoked salmon, milk, bay leaves, salt and pepper, mustard, spice mayonnaise, eggs, parsley, breadcrumbs, flour, salt, pepper, greek yoghurt, pickling water.
  
  Contains: Milk and Milk Products, Eggs, Fish and fish products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
  

• Hi I'm Helen,

  I'm fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients and creating delicious recipes that satisfy all our senses and bring people joy.

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