Salmon and FAGE Total Yogurt Fishcakes


14 oz dry mashed potatoes

1 tsp chopped dill

1 tbsp FAGE Total Yogurt

7 oz cooked flaked salmon

2.0 oz flour

1 egg

3.5 oz breadcrumbs

3.4 fl oz vegetable oil

Salt and pepper to taste

For the dressing:

Juice of ½ a lemon

8.8 oz FAGE Total 5%

1 tbsp chopped dill

Mix ingredients together and chill

  1. Mix the mashed potato, dill, FAGE Total Yogurt and cooked salmon.
  2. Season to taste and divide into six balls.
  3. Form into fishcakes then pass through the flour, then through the egg, then coat in breadcrumbs.
  4. Chill for 2 hours.
  5. To serve, shallow-fry the fishcakes until golden brown on both sides.
  6. Drain on kitchen paper and place on plate with a large dollop of dressing.
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