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Leftover Potato Fishcakes with a Citrus Real Mayo Dip

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Smashed, leftover roast potatoes and baked salmon are mixed with Asian-inspired ingredients and bound with Hellmann’s Real Mayonnaise, then coated in breadcrumbs and shallow fried until crisp and golden.
  • 8 roast potatoes
  • 2 cooked salmon fillets
  • 8 tbsp Hellmann's Real Mayonnaise
  • 3 sliced spring onions
  • 2 diced red chillies
  • 1 tbsp diced ginger
  • 3 tbsp chopped coriander
  • the juice of 1 lime
  • 1 tsp fish sauce (optional)
  • 200 grams breadcrumbs

Nutritional information

 

Amount per serving

Energy (kcal)

1036kcal

Energy (kJ)

4336kJ

Protein (g)

50.7g

Carbohydrate incl. fibre (g)

165.5g

Carbohydrate excl. fibre (g)

151.1g

Sugar (g)

10.6g

Fibre (g)

14.4g

Fat (g)

17.8g

Saturated fat (g)

2.9g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

0.0g

Cholesterol (mg)

64mg

Sodium (mg)

2093mg

Salt (g)

5.23g

Vitamin A (IU)

733IU

Vitamin C (mg)

41.5mg

Calcium (mg)

215mg

Iron (mg)

6.03mg

Potassium (mg)

882mg