About this recipe: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.
Makes: 12 fish cakes
3 medium potatoes, peeled and grated
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:6min › Ready in:31min
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.
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.