Easy lunch ideas UK
A tin of salmon and some mash, four golden fishcakes. Serves 2, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Boil the potatoes for 15 minutes until soft, drain well, mash and leave to cool for 10 minutes.
Flake in the salmon, picking out any skin and bones you don't want, then fold in the spring onions, lemon juice and some pepper.
Shape into 4 thick cakes with floured hands and dust them all over in the flour.
Heat the oil in a non-stick frying pan over a medium heat and fry for 4 minutes on each side until golden and piping hot in the middle. Serve with the salad and lemon wedges.
Tinned salmon can have small soft bones and bits of skin: pick out any you don't want. Fry until piping hot in the middle. Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: fish (salmon), gluten (flour).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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