Salmon fishcakes

  • 2
  • Difficulty: Easy
  • Time: 30 minutes

These salmon fishcakes can make a speedy lunch served on their own or a light evening meal with a salad. The recipe can be adapted to use other types of fish, such as tuna. Making fishcakes is a cook way to use up leftover cooked fish.

Ideal for:

What you will need:

  • 225 g potatoes
  • 350 g salmon fillets 
  • 1 egg, beaten
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh dill
  • ½ teaspoon chilli flakes (optional)
  • 1 teaspoon tomato ketchup (optional)
  • ½ teaspoon English mustard (optional)
  • Rice or plain flour (for dusting)
  • 50–100 g breadcrumbs 
  • Salt and pepper
  • Olive oil for cooking
  • Lemon wedges to serve (optional)

Method:

1. Cook the potatoes

  • Peel, chop and boil for 20 min or until tender
  • Drain and mash

2. Cook the fish

  • Season the salmon
  • Grill for 5–6 min or until just cooked
  • Cool and flake into pieces

3. Combine the ingredients

  • Mix the potato and fish, adding the washed and chopped fresh herbs, seasonings and sauces 

4. Form into patties and cook

  • Form into patties and lightly coat in flour, dip into beaten egg then breadcrumbs 
  • Lightly cook the fish cakes in a little olive oil in a non-stick frying pan for around 15 min; turning once

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