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Salmon fishcakes on a wooden serving board with salad in the background
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4.84 from 6 votes

Salmon Fishcakes

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 minutes
Cook Time12 minutes
Total Time17 minutes
Allergen: Eggs, Fish, Gluten, Mustard
Servings: 4 servings
Calories: 561kcal
Author: Dannii Martin

Ingredients

  • 480 g Salmon fillet
  • 800 g Potatoes peeled and chopped
  • 4 tablespoon Fresh parsley chopped
  • 0.5 Lemon juice only
  • Sea salt and ground black pepper
  • 1 teaspoon Dijon mustard
  • 50 g Plain flour
  • 2 Eggs whisked
  • 180 g Panko breadcrumbs
  • 2 tablespoon Olive oil
UK Metric Measures - US Customary Measures

Instructions

  • 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 ground 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.

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: 2fishcake | Calories: 561kcal | Carbohydrates: 72g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 432mg | Potassium: 1496mg | Fiber: 5g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 24mg | Calcium: 141mg | Iron: 6mg

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