Salmon Fishcakes

4.75 from 4 votes

Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Course: Appetizer, Lunch

Cuisine: British

Allergen: Eggs, Fish, Gluten, Mustard

Servings: servings

Calories: 561kcal

Author: Dannii

Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.
800 g baking potatoes
Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.
400 g salmon fillets
Once the salmon is cooked through, flake using a fork and put in a mixing bowl.
Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.
4 tablespoon fresh parsley, 0.5 lemon, 1 teaspoon dijon mustard, salt and pepper
Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.
50 g plain flour, 2 eggs, 180 g panko breadcrumbs
Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.
2 tablespoon olive oil

You can add a little mayonnaise into the mixture to help bind it.
If you don't have Panko breadcrumbs, then regular breadcrumbs would work.
You can swap the parsley for dill or chives. Always use fresh herbs though.
Serve them with a homemade tartar sauce or some Tzatziki.
You can use leftover salmon or mashed potatoes to make this.
If you want spicy fish cakes, then add some red chilli flakes or a splash of your favourite hot sauce.
For a more intense flavour, try using smoked salmon.
Give these fishcakes a green boost by mixing in some peas or chopped spinach to the mixture.