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Classic Salmon Fish Cakes

Serves: 4Course: StarterCategories: FishMachine: Cooking machineTotal time (min.): 50
classic-salmon-fish-cakes-fish-.jpg classic-salmon-fish-cakes-fish-.jpg

Salmon makes a luxurious fish cake, perfect for a special meal and can be served with salad and accompanied with tartar or chili sauce. Here's our classic salmon fish cake recipe along with some alternatives such as Thai, cod and smoked mackerel.




  1. Put the peeled and quartered potatoes and salted water into the bowl. Rub the salt, pepper and lemon juice onto the salmon and wrap the fish in silver foil. Place the fish into the Steamer Basket and add to the bowl. Set the temperature to 140ºC and the speed to stir 3. Set the time for 20 minutes and attach then Splashguard.
  2. Remove the Steamer Basket and put to one side. Drain the potatoes and return to the machine. Attach the K Beater, set the speed to maximum and beat for 3 minutes using the pulse button. Add the tomato ketchup, Worcestershire sauce and herbs to the potatoes and mix for 2 minutes using the pulse button.
  3. Remove the skin from the salmon, flake the flesh and add to the mixture. Beatfor a further 2 minutes. Divide the mixture into 8 portions and shape into 5cm diameter cakes. Tidy the shape of the cakes with a palette knife.
  4. To coat the fish: Cover the fish cakes with egg wash then breadcrumbs.
  5. Melt the oil and butter together in a large frying pan and fry the fish cakes over a gentle heat for around 6 minutes, turning once during cooking until golden. Season to taste.


Thai spice-infused fish cakes

Smoked mackerel fish cakes

Cod fish cakes infused with truffle oil

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