Salmon fishcakes

    50 min

    Serve one as a starter, or two for a more substantial dinner. Serve with a green salad and a little aioli on the side. These are a great way to use up leftover potatoes too!


    Buckinghamshire, England, UK
    47 people made this

    Makes: 8 fishcakes

    • 300g potatoes, peeled and roughly chopped
    • 250g salmon fillets
    • 150ml milk
    • 1 egg, beaten
    • 1 tablespoon chopped chives
    • 1 tablespoon lemon juice
    • Salt and freshly ground black pepper, to taste
    • 75g breadcrumbs
    • Oil, for frying
    • Chopped parsley, to garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Put the potatoes in a saucepan and cover with boiling water; bring to the boil and cook over low heat until tender, about 10 minutes. Drain and mash; set aside to cool down.
    2. Place the salmon in a large frying pan and cover with milk. Bring to the boil, reduce the heat, and gently cook for 4 to 5 minutes. Remove from the heat and allow to sit in the milk for an additional 10 minutes. Remove from the milk and set on a plate; flake the salmon and leave to cool slightly.
    3. Combine the egg, chives, lemon juice, salt and pepper in a bowl. Gently mix in the mashed potato and salmon. Divide the mixture into 8 equal portions, shape, and pat down into circles. Lightly cover both sides of the fishcakes with breadcrumbs.
    4. Heat the oil in a large frying pan over medium heat. Cook the fishcakes so that they are golden brown and crisp on the outside and heat through, about 4 to 5 minutes per side. Sprinkle with parsley and serve with a salad.

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    Reviews in English (4)


    I made these and they were easy and tasted great ;-)  -  12 Mar 2015


    what is the name of the author of this recipe? May I know ? pls ?  -  29 Oct 2015


    Lovely fishcakes - I mashed the potatoes first and that did not work well so next time I will follow the recipe properly.  -  17 Jan 2015