Salmon fishcakes with dill and olives
Easy to make salmon fishcakes (burgers) with fresh dill, spring onions & olives. A delicious & economical family supper that's packed with protein.
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small tins pink salmon ((213g / 7½ oz each))
- 3 spring onions ((scallions))
- 6 green olives
- 6 black olives
- 50 g ground almonds
- 2 eggs
- 1 tbsp chopped fresh dill
- Pinch ground black pepper
- Olive oil for frying
Instructions
- 1
Tip the salmon into a bowl and use your fingers and a fork to remove as much of the skin and bones as possible. Mash the salmon flesh with a fork.
- 2
Trim and thinly slice the spring onions (scallions). Chop the green and black olives.
- 3
Add the spring onions and olives to the salmon with the ground almonds, eggs, dill and pepper. Mix everything together very thoroughly.
- 4
Dampen your hands and shape the mixture into four patties.
- 5
Heat a few mm (approx. ⅛ inch) depth of olive oil in a frying pan over a medium-high heat. Cook the salmon patties for 2-3 minutes on each side until golden and crispy and cooked through. Drain on absorbent paper, then serve.