The BBC Good Food logo
Salmon fish cake on a plate with lemon wedges and salad

The best salmon fish cakes

By
A star rating of 4.7 out of 5.74 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal506
fat23g
saturates3g
carbs48g
sugars2g
fibre4g
protein26g
low insalt0.9g
Advertisement

Ingredients

  • 450g floury potatoes, cut into chunks
  • 350g salmon (about 3 fillets)
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon, plus wedges to serve
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 100g dried breadcrumb
  • 4 tbsp sunflower oil
  • salad, to serve

Method

  • STEP 1

    Heat the grill.

  • STEP 2

    Place 450g floury potatoes, cut into chunks, 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.

  • STEP 3

    Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

  • STEP 4

    Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

  • STEP 5

    Shape into 4 large fish cakes.

  • STEP 6

    Put 3 tbsp plain flour, 1 beaten egg and 100g dried 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.

  • STEP 7

    Heat 4 tbsp sunflower 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.

  • STEP 8

    Serve with salad and lemon wedges.

Goes well with

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.74 ratings
Advertisement
Advertisement
Advertisement

Sponsored content