Salmon fish cake on a plate with lemon wedges and salad

The best salmon fish cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(50 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 450g floury potatoes, 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…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • salad, to serve

Method

  1. Heat the grill.

  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.

  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.

  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.

  5. Shape into 4 large fish cakes.

  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.

  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.

  8. Serve with salad and lemon wedges.


You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
4.05
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 :)
REBECCAJAMES
2nd Mar, 2014
4.05
Great recipe. I also added broccoli. I should have added a bit more salmon to balance it out but it tasted yummy. V simple. I poached the salmon as I don't have an oven.
mylittletoni
2nd Jan, 2018
A bit off subject but if you need an oven and don't have space take a look at halogen ovens. Since I've had one (6 years now) I've not used a conventional oven. Small, clean, quick and cheaper
missgiller
1st Sep, 2013
Fab recipe, turned out really well although didn't have any chopped parsley so used coriander and added some red pepper for spice. Trying to fry the fishcakes were a bit difficult, especially as I made the thicker fishcakes - will try oven them next time.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?