The best salmon fish cakes

The best salmon fish cakes

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(21 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal506
  • fat23g
  • saturates3g
  • carbs48g
  • sugars2g
  • fibre4g
  • protein26g
  • salt0.9g
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Ingredients

  • 450g floury potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 350g salmon (about 3 fillets)
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon, plus wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 heaped tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 heaped tbsp chopped dill
  • 3 tbsp plain flour
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g dried breadcrumb
  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • salad, to serve

Method

  1. Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

  2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.

  3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.

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Comments, questions and tips

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Honeygran
7th Oct, 2016
Easy to make, though I'm not sure about the timings given! How can potatoes be cooked for 12-15 mins, then fish cakes cooked for 3-4 mins each side make a total of 15 mins cooking time? However, they were tasty and better than those I've had when eating out and had to play 'hunt the fish'. I couldn't get dill so used 1 tsp dried. Otherwise made them as per recipe. Next time I might oven bake as suggested by Willowtree83
WillowTree83
21st Jun, 2015
5.05
Made a gluten-free version of these last night and put in the fridge ready for lunch today. Easy to make, though would always want to make in advance as a tiny bit time-consuming. Worth it: delicious and loved by hubby and our young children. Oven baked on 190 deg. for 25 mins straight from fridge. The overnight stop in the fridge firmed them up, too. Will be making this regularly.
fairystoryteller
5th May, 2015
5.05
These were really good. The only thing I did differently was to poach the salmon gently instead of grilling it. I made double the quantity and have frozen half the fish cakes for a quick supper next week. Nice with a crunchy green salad and some new potatoes.
vic231627
13th Apr, 2015
I've just made these with my 9 year daughter for tea tomorrow night. Impressed quick to make, and for a hungry family of 5 a very cheap recipe. Made them with left over mash and frozen peas from tea tonight. Teamed up with some breadcrumbs wizzed up in blender. Had to improvise as I didnt have any fresh salmon, so used a large tin of salmon, and was fine. Can't wait to try. Im all for cooking healthy meals for my family, but love it when they are so cheap too. Thanks Good Food
sheena270373
9th Mar, 2015
Very tasty fish cakes, children liked them too. Will definitely make them again. I found they broke up a little when at the dipping stage so put them in the fridge for 1/2 hour to firm up and they stayed together in the frying pan. Lovely.
guangdong
1st Mar, 2015
3.8
Not usually a fan of fish cakes as they can be a bit bland. These were much better than previous attempts. Don't be put off by the ingredients, I don't like English mustard or tomato ketchup but they definitely added to the overall flavour.
liezeldutoit
26th Sep, 2014
5.05
I have made these three or four times and I love them! I originally made them as four large cakes, but they fell apart slightly when eating. The next time I made them much smaller, so there was a lot more crunch and my hubby loved it even more. I will keep making these, despite them leaving the kitchen in a mess
Carlyt_8910
11th Sep, 2014
5.05
I have made these fish cakes twice now, absolutely delicious!
moira.grainger@...
5th Aug, 2014
I used tinned salmon..Also used up some sweet potato..Added the lemon zest ,chopped parsley,tomato sauce and mustard !! ..Absolutely lovely..Best fish cakes I have ever made..I will be making those again..I have followed the good food guide before when I made some jam ..And that turned out fantastic.. Keep the recipes coming please.
juliejr
10th Apr, 2014
Really tasty, kids loved them we loved them, easy to make. Winner :)

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Hartley Jam
14th Sep, 2014
Can you freeze them?
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