Salmon & Broccoli Fishcakes (Freezer-Friendly)

These fishcakes are soft, mildly flavoured, and perfect for making ahead. Use tinned salmon to keep costs down. Serve with a simple salad or steamed greens. Freeze them uncooked and fry straight from frozen.

Ingredients (Makes 8 fishcakes):

• 2 x 145g tins of salmon, drained and flaked
• 300g potatoes, peeled and boiled, then mashed
• 100g broccoli, finely chopped and lightly steamed
• 1 egg, beaten
• Zest of ½ lemon
• A handful of fresh parsley or dill
• Salt and pepper
• Flour for dusting

Method:

1. Mix the salmon, mashed potato, broccoli, egg, lemon zest, herbs, and seasoning in a bowl until well combined.
2. Shape into 8 patties. Dust lightly with flour.
3. At this point, you can cook them immediately or freeze them.
4. To cook, heat a little olive oil in a non‑stick pan over medium heat. Fry for 4–5 minutes per side until golden and piping hot.

Why it’s gut‑friendly: Salmon provides omega‑3s. Broccoli is a cruciferous prebiotic. Potatoes are gentle on the stomach.

Freezing: Place the uncooked fishcakes on a tray lined with baking paper. Freeze until solid, then transfer to a bag. Fry from frozen over a slightly lower heat, adding a few extra minutes.