Salmon Fishcakes

4.84 from 6 votes

With minimal ingredients and ready in under 20 minutes, this salmon fishcake recipe makes a simple healthy meal that is easy to adapt.

Prep Time5

Cook Time12

Total Time17

Allergen: Eggs, Fish, Gluten, Mustard

Servings: servings

Calories: 561kcal

Put 800 g Potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.
Meanwhile, place 480 g Salmon fillet under the grill (broiler) and cook for around 8-10 minutes minutes, until the salmon is cooked through.
Once the salmon is cooked through, flake using a fork and put into a mixing bowl.
Add the mashed potato, 4 tablespoon Fresh parsley, 1 teaspoon Dijon mustard, juice of 0.5 Lemon and Sea salt and black pepper.
Put 50 g Plain flour in a bowl, 2 Eggs (whisked) into another bowl and 180 g Panko breadcrumbs into a third bowl.
Form the salmon/potato mixture into eight thick patties. Then dip each one into the flour, then egg and coat in breadcrumb.
Heat 2 tablespoon Olive oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.

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.