Succulent Salmon Fish Cakes

Succulent Salmon Fish Cakes


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About this recipe: A quick and simple recipe for salmon fish cakes. Tinned salmon is combined with sauteed onions, cracker crumbs, parsley and mustard powder, before being pan-fried until crisp.


Makes: 5 fish cakes

  • 1 (418g) tin salmon
  • 30g butter
  • 1 medium onion, chopped
  • 150g crackers, crushed into crumbs
  • 2 eggs, beaten
  • 4 tablespoons chopped fresh parsley
  • 1 teaspoon mustard powder
  • 40g margarine

Prep:10min  ›  Cook:15min  ›  Extra time:25min  ›  Ready in:50min 

  1. Drain the salmon, reserving 175ml of the liquid. Flake the salmon. Melt butter in a large frying pan over medium-high heat. Add onion and cook until tender.
  2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six fish cakes. Coat fish cakes in remaining cracker crumbs.
  3. Melt margarine in a large frying pan over medium heat. Cook fish cakes until browned, then carefully turn and brown on the other side.

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