This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
The Best Salmon Fish Cakes
The Best Salmon Fish Cakes
Salmon fishcakes are a failsafe recipe for a speedy fish supper that the whole family will enjoy.
Ingredients
- 280 g salmon fillets 1 pack
- 450 g maris piper potatoes
- 2 tsp tomato ketchup
- 1 tsp english mustard
- 1/2 lemon zested and cut into wedges
- 3 tbsp plain flour
- 1 egg beaten
- 100 g dried breadcrumbs
- 4 tbsp sunflower oil
- mixed salad to serve
Instructions
- Heat the grill to a medium-high heat.
- Peel and chop the potatoes into chunks, and place in a pan of water. Bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to cool slightly,, then mash.
- Meanwhile, season the salmon fillets and grill for 5-6 mins until just cooked. Cool for a few minutes, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the lemon zest and season with salt and pepper to taste. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- 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
- 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.
- Serve with salad and lemon wedges
Tried this recipe?Let us know how it was!
Sign Up To Our Emails & Get 10% Off Your First Order