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Salmon Fishcakes
Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.
Prep Time
5
mins
Cook Time
12
mins
Total Time
17
mins
Course:
Appetizer, Lunch
Cuisine:
British
Allergen:
Eggs, Fish, Gluten, Mustard
Servings:
4
servings
Calories:
561
kcal
Author:
Dannii
Ingredients
400
g
salmon fillets
800
g
baking potatoes
peeled and chopped
4
tablespoon
fresh parsley
chopped
0.5
lemon
juice only
salt and pepper
1
teaspoon
dijon mustard
50
g
plain flour
2
eggs
beaten
180
g
panko breadcrumbs
2
tablespoon
olive oil
UK Metric Measures
-
US Customary Measures
Instructions
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
Video
Notes
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.
Nutrition
Serving:
2
fishcake
|
Calories:
561
kcal
|
Carbohydrates:
72
g
|
Protein:
34
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
137
mg
|
Sodium:
432
mg
|
Potassium:
1496
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
479
IU
|
Vitamin C:
24
mg
|
Calcium:
141
mg
|
Iron:
6
mg