Crunchy Salmon Fish Cakes

    Crunchy Salmon Fish Cakes

    Recipe photo: Crunchy Salmon Fish Cakes

    Crunchy Salmon Fish Cakes


    75 people made this

    About this recipe: Freshly cooked salmon is mixed with homemade mash, seasoned and then coated with corn flake crumbs. The corn flake crumbs give these fish cakes an additional crunch.

    Serves: 6 

    • 225g salmon
    • 1 red potato, peeled and chopped
    • 1 shallot, finely chopped
    • 1 egg, beaten
    • 4 tablespoons Italian seasoned breadcrumbs
    • 1 teaspoon dried Italian seasoning
    • salt and pepper to taste
    • 45g corn flakes, crushed into crumbs
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4 and lightly grease a small baking dish.
    2. Place salmon in the prepared baking dish, cover and bake 20 minutes or until easily flaked with a fork.
    3. Place potato in a small saucepan with enough water to cover and bring to the boil. Cook 15 minutes or until tender. Drain and mash.
    4. In a medium bowl, mix salmon, potato, shallot, egg and breadcrumbs. Season with Italian seasoning, salt and pepper. Place the corn flake crumbs in a small bowl. Form the salmon mixture into 2.5cm balls and roll in the corn flakes crumbs to coat.
    5. Heat olive oil in a medium saucepan over medium heat. Press the balls into fish cakes and fry 3 to 5 minutes per side or until golden brown.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (59)


    Delicious! My husband thought so too! I used green onion instead of scallions. I used about 1/2 cup of prepared instant mashed potatoes in place of the red potato. I also made an aioli sauce with about 3 parts mayo, 1 part mustard and fresh minced garlic to taste. This will be a favorite!  -  13 Aug 2007  (Review from Allrecipes US | Canada)


    Very easy to make and so good! I found that I didn't need all the cornflake crumbs it called for. I made the burger mixture the day before and rolled them the following day. I used an ice cream scooper to get them consistent - the last patty may come out a bit small (or not at all). I didn't use olive oil but did spray my pan with Pam Olive Oil cooking spray. I served them on wheat buns with romaine lettuce and mayo that I doctored up with lemon juice and basil. A definite make again!  -  04 May 2005  (Review from Allrecipes US | Canada)


    This is wonderful! Used italian bread crumbs in place of cornflakes. Both my 18 month old and 28 year old ate 'em up.  -  04 Jun 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate