Photo: David Holifield
Gordon's fishcakes
10 ingredients
45 min
Serves 4
openrecipes
Tarragon and coriander give these crispy-coated fishcakes a modern touch
Estimated Nutrition (whole recipe, rough)
1035
Calories
44g
Protein
33g
Fat
137g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g Desiree or Maris Piper potatoes
- 300g salmon fillet
- 300g firm white fish fillet (choose a sustainable variety)
- 1 lemon , zest finely grated and the juice of half
- handful coriander , chopped
- handful tarragon , chopped
- 3 tbsp plain flour
- 2 eggs , lightly beaten
- 100g Japanese panko breadcrumbs (from Asian grocers, or buy online at japanesekitchen.co.uk), or ordinary breadcrumbs
- olive oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes