Best-Ever Salmon Fish Cakes

    50 min

    These fish cakes are simple to make and taste delicious. It's a great way of making use of leftover mashed potatoes! Serve with a side salad and your favourite dipping sauce.

    4 people made this

    Serves: 6 

    • 4 medium potatoes, peeled and quartered (cut smaller if cooking in microwave)
    • 1 small to medium onion, chopped finely
    • 1 lemon, zested
    • 2 (213g) tins salmon
    • 3 tablespoons chopped parsley (optional)
    • 1 egg, beaten
    • salt and pepper
    • dried breadcrumbs for coating
    • vegetable oil for frying

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Steam or microwave the potatoes until they are soft. Drain any excess liquid.
    2. Mash the potatoes well in a bowl with the butter adding finely chopped onion while potato is hot. Mix in the lemon zest.
    3. Drain the salmon and mash lightly keeping salmon slightly flaky, but making sure all bones are well mashed.
    4. Add one beaten egg and parsley to the cooled potato mix and then mix in the mashed salmon, seasoning to taste.
    5. Divide the salmon mixture into 12 equal portions and roll in breadcrumbs, shape into flat cakes, put them on a plate and chill again if desired.
    6. Heat a little of the oil in a frying pan and cook the fish cakes, in batches, over medium heat for few minutes on each side or until crisp, golden and heated through. Drain on kitchen towels.
    7. Serve with green salad.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Pink salmon was good, red may be a stronger flavour. Only addition was some spring onion - they were great with either lemon, parsley sauce, country gravy or hot sauce!! Had them with steamed veg instead of salad.  -  18 May 2011  (Review from Allrecipes AU | NZ)