Salmon and Potato Fish Cakes

    31 min

    Flaked salmon and grated potatoes form the base of these delicious fish cakes. Whilst the Italian herbs, red peppers and mushrooms add to the flavour. You can also make smaller fish cakes and serve them as finger food.

    39 people made this

    Makes: 12 fish cakes

    • 3 medium potatoes, peeled and grated
    • 2 eggs
    • salt and pepper to taste
    • 1 teaspoon Italian herb seasoning
    • 225g cooked salmon, flaked
    • 3 spring onions, chopped
    • 2 tablespoons capers, drained
    • 1 red pepper, seeded and chopped
    • 2-3 mild chillies, seeded and finely chopped or to taste (optional)
    • 75g fresh mushrooms, sliced
    • 80g dry breadcrumbs
    • 250ml oil for frying or as needed

    Prep:25min  ›  Cook:6min  ›  Ready in:31min 

    1. Squeeze as much liquid from the potatoes as you can and place in a large bowl. Beat the eggs with salt, pepper and Italian herb seasoning and mix with the potatoes. Mix in salmon, spring onions, capers, red pepper, chillies, mushrooms and breadcrumbs. Form into about 12 fish cakes about 1.75cm thick.
    2. Heat 5mm of oil in a large heavy frying pan over medium-high heat. Fry the fish cakes for about 3 minutes per side or until golden brown. Drain on kitchen towels quickly before serving. Try to fry all the fish cakes at one time, otherwise the mixture becomes stiff.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    We really liked this one. Following another reviewer's suggestion, I used 2 cans of salmon so it was super easy to prepare and I did not have to get anything special from the grocery store. This is a terrific mid-week meal. I do not have italian seasoning so I used oregano, basil, salt and pepper. I also made a spicy mayonnaise dipping sauce by adding cayenne, salt, pepper and some juice from the capers to some mayo.  -  05 Nov 2006  (Review from Allrecipes US | Canada)


    Really, really good!!! Similiar to most recipies, this one is flexible so I used 3 eggs. Because I didn't have freshly cooked salmon (which would have been wonderful), I used 3 cans of Sockeye and used some fresh herbs..also I used lemmon pepper..and that made a big difference. What really grabbed my guests...I served this dish with Mango Salsa!!! Wow!  -  05 Dec 2004  (Review from Allrecipes US | Canada)


    Delicious! I left the mushrooms out as one suggested and I used a bag of OreIda shredded potatoes - just thawed and mixed in. I did also add a little lemon pepper - very tasty. My two little ones - age 2 and 5 loved them too. They used ketchup to dip, my husband and I liked the suggested dip of Mayo, cayenne, salt, pepper, and juice from jar of capers. Thanks for sharing this one. I just had some leftover grilled salmon I wanted to use for something different.  -  31 May 2007  (Review from Allrecipes US | Canada)