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Salmon Fish Cakes

Image of Salmon Fish Cakes

450g/1lb cooked salmon fillet
450g/1lb freshly cooked potatoes, mashed
25g/1oz/2 tbsp butter, melted
10ml/2 tsp wholegrain mustard
15ml/1 tbsp each chopped fresh dill and chopped fresh parsley
Grated rind and juice of ½ lemon
15ml/1 tbsp plain (all-purpose) flour
1 egg, lightly beaten
150g/5oz/1¼ cups dried breadcrumbs
60ml/4 tbsp sunflower oil
Salt and ground black pepper
Rocket (arugula) and chives, to garnish
Lemon wedges, to serve


Serves: 4


1. Flake the cooked salmon, discarding any skin and bones. Put it in a bowl with the mashed potato, melted butter and wholegrain mustard, and mix well. Stir in the dill and parsley and lemon rind and juice. Season to taste with salt and pepper.

2. Divide the mixture into 8 portions and shape each into a ball, then flatten into a thick disc. Dip the fish cakes first in flour, then in egg and finally in breadcrumbs, making sure that they are evenly coated.

3. Heat the oil in a frying pan until it is very hot. Fry the fish cakes in batches until golden brown and crisp all over. As each batch is ready, drain on kitchen paper and keep hot. Garnish with rocket leaves and chives and serve with lemon.

COOK’S TIP:- Any fresh white or hot-smoked fish is suitable; smoked cod and haddock are particularly good.

Energy 602Kcal/2522kj; Protein 31.7g; Carbohydrate 52.3g of which sugars 1.8g; Fat 31g of which saturates 7.2g; Cholesterol 122mg; Calcium 94mg; Fibre 2.5g; Sodium 401mg

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