Funco's salmon fish cakes

    2 hours

    Salmon Fish Cakes - a family favourite.

    23 people made this

    Serves: 16 

    • 2 potatoes, peeled and cubed
    • 900g boneless salmon fillets
    • 200g dried breadcrumbs
    • 1/2 teaspoon crushed red chilli flakes
    • 1/2 teaspoon garlic granules
    • 2 eggs
    • 1 onion, minced
    • 60g minced celery
    • 50g chopped spring onions
    • 75g chopped green pepper
    • 30g chopped fresh parsley
    • 4 cloves garlic, minced
    • salt and black pepper to taste
    • 125g butter
    • 125ml vegetable oil

    Prep:20min  ›  Cook:1hr  ›  Extra time:40min  ›  Ready in:2hr 

    1. Place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
    2. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the centre, about 10 minutes. Drain the salmon, and refrigerate until cold.
    3. Stir the breadcrumbs, red chilli flakes and garlic granules together in a bowl; set aside. Stir the eggs, onion, celery, spring onion, green pepper, parsley and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 4 tbsp portions, and shape into 1cm thick patties. Carefully press the fish cakes into the seasoned breadcrumbs, and place onto a plate - do not stack.
    4. Heat the butter and oil in a large frying pan over medium heat. Cook the fish cakes in batches until the breadcrumbs are golden brown on both sides, and the fish cakes are hot in the centre, 3 to 4 minutes per side.

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    Reviews in English (24)


    Delicious! I had left over garlic mashed potatoes and left over cooked salmon so only had to make the bread crumb mixture. We had them poolside with a light fruit salad and ice tea......will do this again.  -  05 Jul 2009  (Review from Allrecipes US | Canada)


    This was AMAZING! my husband said it was better then anything he would get in a restaurant! i didn't have any bell pepper or celery on hand so i did without it, and i added fresh cilantro.... and i used Italian seasoned bread crumbs.... i will make this again and again!  -  04 Aug 2009  (Review from Allrecipes US | Canada)


    I love this recipe...I do it almost the same except sometimes I use mayo instead of egg. I think it is more flavorful and easier. If usually pan-fry the salmon or bake it because I think it has more flavor. To add season I use parsley, roasted garlic, and when I want an asian kick, I use minced ginger, soy sauce and cilantro and panko instead of regular bread crumbs. A must try and never skimp by using canned salmon. Salmon is so easy to find now and if you shop around you can usually find it for a very reasonable price.  -  10 Mar 2011  (Review from Allrecipes US | Canada)