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Healthy Recipes: Homemade Salmon Fishcakes

Healthy Recipes: Homemade Salmon Fishcakes

Fishcakes make a great mid-week dinner, and an equally good healthy lunch option the next day. These homemade salmon fishcakes will boost your weekly serving of essential fish oils and vegetables - the recipe includes spinach to amp up the nutrients on your plate - and most importantly cut down on fat (they are baked, not fried). You can serve with vegetables or salad, making them an ideal menu staple all-year-round!



  • 2 spring onions diced

  • Approximately 100g mashed potato (no milk or butter)

  • Juice of half a lemon

  • Half a tin of salmon

  • 80g Spinach (cooked)

  • 10g low fat mayo



  1. Mix all the ingredients together in a big bowl
  2. Using your hands make into balls then flatten into a ‘burger’ shape.
  3. Coat each side in a little bit of flour so that they don’t stick
  4. Put in the fridge for at least 30mins to set
  5. Use 2 sprays of low calorie spray oil on baking sheet
  6. Bake the fish cakes in the oven until golden brown.
  7. Serve with vegetables of your choice
  8. Serving = 2 fish cakes – if the mixture makes additional, seal the fish cakes in an airtight container and refridgerate or freeze – all ready and waiting for next time!


Nutritional Information (Per serving)

Energy (kcal):


Total Fat (g):


Saturated Fat (g):


Carbohydrate (g):


Protein (g):


the author

Lucy Jackman

Lucy is a registered dietitian who specialises in weight loss and weight management, the promotion of healthy eating and following a balanced, nutritious diet. Her recipes are tried and tested and provide a full nutritional breakdown to ensure you know exactly what you're putting on your plate.