Salmon and haddock fish cakes

    1 hour 10 min

    An easy and tasty fish cake takes 30 minutes to prepare, 30 minutes to chill and 10 minutes to fry or grill. Serve with leafy salad if you want to be really healthy, or with new potatoes or chips, whatever you fancy. If you make too many, instead of chilling them, freeze them individually for a fast meal another day.


    Somerset, England, UK
    28 people made this

    Makes: 4 good size cakes

    • 2 medium potatoes, peeled and cut into chunks
    • 50 to 100g fresh salmon fillet
    • 50 to 100g smoked white haddock or smoked cod fillet
    • 1 knob butter
    • 1 small onion, finely diced
    • 1 garlic clove, crushed
    • 1/2 green, red or orange pepper, finely diced
    • 1 tablespoon plain flour
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon medium curry powder
    • salt and pepper
    • chopped parsley or coriander to taste (optional)
    • 1 egg
    • breadcrumbs as needed

    Prep:30min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hr10min 

    1. Place the potatoes in a pan of salted water to cover and bring to the boil over high heat. Reduce the temperature and simmer until tender, about 20 minutes. Drain, mash and set aside.
    2. Steam the salmon and haddock in a steamer for 10 minutes or until cooked but still firm. When cooled slightly, break up into chunks and take out any bones and skin.
    3. In a frying pan, melt a knob of butter on a low heat and soften the onions, garlic and pepper.
    4. Add fish, onion mixture, mashed potatoes, flour, chilli, curry powder, salt, pepper and herbs together in a large bowl. Mix thoroughly and shape into 4 large cakes or rissoles.
    5. Beat egg in a shallow bowl and dip cakes into egg to coat then cover with the breadcrumbs and put in the fridge to chill.
    6. Fry or grill until thoroughly heated through and browned.

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    Reviews in English (2)


    everyone has their likes & dislikes my wife does not like onion so i left the onion out but put a sprinkling of freshly chopped parsley in instead they were well received by all  -  25 Nov 2016


    Had no salmon so doubled up the haddock. Followed the rest of the recipe to the letter and everyone loved it.  -  19 Jul 2013