Hash brown fishcakes with tartare sauce dip

Name: Hash brown fishcakes with tartare sauce dip | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 5 tbsp Light Mayonnaise, for the tartare sauce; 2 tbsp finely chopped Flat Leaf Parsley, plus extra to garnish, for the tartare sauce; 2 tbsp finely chopped Dill, plus extra to garnish, for the tartare sauce; 30g Asda Pickled Baby Gherkins, drained and finely chopped, for the tartare sauce; 1 tbsp Capers, drained and finely chopped, for the tartare sauce; 1 Lemon, ½ zested and juiced, ½ cut into wedges, for the tartare sauce; 3 medium Floury Potatoes, coarsely grated (roughly 750g); 1 Onion, thinly sliced; 213g tin Asda Pacific Pink Salmon, well drained; 1 Egg, lightly beaten; 1 tbsp Dill, finely chopped; 2 tbsp Rapeseed Oil; 60g pack Asda Wild Rocket, to serve; 12 Asda Vine Ripened Cherry Tomatoes, halved to serve

These crispy patties will transport your taste buds to a bustling beach in summertime…

By Asda Good Living,15th June 2023

Cook: 25 Mins

Serves: 4

Price: £1.60 per serving

Nutritional Information

Each 398g serving contains

Energy
6097kj
366kcal

18%

Fat
15.1g

Med
22%

Saturates
1.6g

Low
8%

Sugars
7.2g

Low
8%

Salt
1.23g

Med
21%

of your reference intake.
Typical energy values per 100g:
1532kj/366kcal

Ingredients

5 tbsp Light Mayonnaise, for the tartare sauce

2 tbsp finely chopped Flat Leaf Parsley, plus extra to garnish, for the tartare sauce

2 tbsp finely chopped Dill, plus extra to garnish, for the tartare sauce

30g Asda Pickled Baby Gherkins, drained and finely chopped, for the tartare sauce

1 tbsp Capers, drained and finely chopped, for the tartare sauce

1 Lemon, ½ zested and juiced, ½ cut into wedges, for the tartare sauce

3 medium Floury Potatoes, coarsely grated (roughly 750g)

1 Onion, thinly sliced

213g tin Asda Pacific Pink Salmon, well drained

1 Egg, lightly beaten

1 tbsp Dill, finely chopped

2 tbsp Rapeseed Oil

60g pack Asda Wild Rocket, to serve

12 Asda Vine Ripened Cherry Tomatoes, halved to serve

Method

Mix all the ingredients for the tartare sauce together and season with freshly ground black pepper according to taste.

Place the potato and onion on a clean tea towel, twist and squeeze out as much excess liquid as possible. Tip into a bowl and mix with the salmon, egg, dill and a generous grind of black pepper.

Shape the mixture into 8 even-sized patties. Heat the oil in a large frying pan over a medium heat and, working in batches, cook the fishcakes for 3–5 mins on each side until golden and crisp. Transfer to a plate covered in kitchen paper while you fry the remaining mixture.

Serve the fishcakes with a spoonful of tartare sauce, a sprinkle of dill and parsley, and a rocket and tomato salad.

Cook’s tip: Double up on the tartare sauce and store in an airtight container for up to 5 days.