Salmon Fishcakes
Salmon Fishcakes

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


  • 400g potatoes (200g Maris Piper & 200g sweet potato)
  • 300g cooked salmon fillets – or any white fish of choice
  • 200g wholemeal bread
  • 1 red onion
  • 1 tbsp tomato ketchup 
  • 1 tbsp Worcestershire sauce
  • 10g fresh coriander
  • 1 egg (lightly beaten)
  • Plain flour (for dusting)
  • 1 tbsp oil
  • 1 tbsp butter


  1. Peel the potatoes, place into a pan of water and cook until soft. Drain the potatoes and return to the saucepan. Cook on a low heat for 2 minutes, stirring all the time. This will remove as much moisture as possible. Remove from the heat and allow to cool to room temperature.
  2. Take the cooked fish and remove the skin and bones.
  3. Fit the knife blade. Break the bread up into pieces and place into the food processor bowl. Process on auto until a fine and even crumb is achieved. Remove the breadcrumbs from the bowl and reserve into a separate bowl.
  4. Replace the knife blade into the main bowl. Peel the red onion and chop using the pulse button until roughly chopped.
  5. Add the tomato ketchup, Worcestershire sauce and coriander to the bowl and use the pulse button until combined.
  6. Divide the mixture into 6 and using floured hands shape the mixture into 5cm thick cakes. Coat the fishcakes in the beaten egg and then in the reserved breadcrumbs, and place on a baking tray and chill for 10 minutes.
  7. Preheat the oven to 190°C.
  8. Melt the oil and butter together in a large frying pan and fry the fishcakes over a medium heat for about 3 minutes until golden, turning once during cooking. Transfer to a baking sheet and bake in a medium oven for 10-15 minutes.

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