Leftover Potato Fishcakes with a Citrus Mayo

Hellmann's Leftover Potato Fishcakes


20 mins 


10 mins 


Smashed, leftover potatoes and tinned fish are mixed with Asian-inspired ingredients and bound with Hellmann’s Mayonnaise.


  • 8 leftover potatoes
  • 300 grams tinned fish
  • 8 tbsp Hellmann's mayonnaise
  • 3 sliced spring onions
  • 2 diced red chillies
  • 1 tbsp diced ginger
  • 3 tbsp chopped coriander
  • 1 lime squeezed
  • 1 tsp fish sauce (optional)
  • 200 grams breadcrumbs

  1. Amount per Serving
Title Amount per Serving
Energy 1397.13 kcal
Protein 46.92 g
Sugar 14.28 g
Fibre 19.78 g
Fat 50.33 g
Saturated fat 8.51 g


  1. In a large mixing bowl, mash together the leftover potatoes, tinned fish, 4 tbsp of the Hellmann's Mayonnaise, spring onions, chilli, ginger, 2 tbsp of the coriander, the juice of half the lime and fish sauce (optional). When you have a well combined 'paste', roll out 6 bite-sized balls.

  2. Coat the balls in the breadcrumbs and lightly press them into small but chunky patties.

  3. Shallow fry the fishcakes in vegetable oil over a low-medium heat, for 3 minutes on each side, until crisp and golden.

  4. For the dip, combine the remaining Hellmann’s Mayonnaise with 1 tbsp of chopped coriander and juice from the remaining half lime.

  5. Serve with an asian-style mixed leaf salad.