Recipe: Salmon Fishcakes

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Five ways with breadcrumbs…Fishcakes


Image from Pinterest

There are SO many variations here – there’s a basic fish cake with white fish such as cod and potato, then you’ve got Thai fish cakes, crab cakes, yummy combinations like smoked haddock and wholegrain mustard… the list goes on.  Here’s one that I think is pretty tasty.  It’s developed from a recipe by Annabel Karmel for Salmon Footballs (also well worth a go if you have young children – and even if you don’t!)

Makes 4

You will need

For the breadcrumbs

4 oz stale bread

zest of 1 lemon

handful of chopped parsley

For the fish cakes

2 salmon fillets

2 potatoes (peeled)

Squeeze of lemon

Knob of butter

3 spring onions

1 tbs mayonnaise

3 tbs tomato ketchup

2 tsp sweet chilli sauce

2 tbs flour

2 eggs

sunflower oil

  • Mix the bread, lemon zest and parsley in a food processor
  • Chop the potatoes and boil until tender (approx 20 mins)
  • Cook the salmon in the microwave on High for 2-3 mins with the squeeze of lemon and butter
  • Mash the potato with the tomato ketchup, mayonnaise, sweet chilli sauce and spring onions
  • Flake the fish and carefully fold into the potato mix
  • Shape the mixture into fish cake shapes
  • Dust each one with the flour and then dip in the beaten eggs and roll in the bread crumb mix
  • Heat the oil in a pan so it’s about 1 cm deep and then fry the fish cakes, giving them about 5 mins on each side or until brown and crispy.

Back to number 4


Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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