Salmon fishcakes
Salmon fishcakes, from above
Non vegUnited Kingdom

Salmon fishcakes

Crisp outside, fluffy inside, with peas on the side. The British weeknight classic.

45 minTime
28 gProtein each
mildSpice
Mash meets fish2 chapters · 1 min read

Make it your way

Grandma's wayBritish salmon and potato fishcakes.
The original
501kcalsame
28 gproteinsame
4 gfibresame
45minutessame

Salmon fishcakes.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Salmon400 g fillets
Potato3 medium, boiled and mashed
Spring onion (green onion, scallion)3, sliced
Flat leaf parsleychopped
Dill leaveschopped
Capers1 tbsp, chopped
Lemonzest of 1
Egg2 (1 for the mix, 1 for coating)
Maida (all-purpose flour, plain flour)3 tbsp
Breadcrumbs1 cup panko
Cooking oil (vegetable oil)3 tbsp
Saltto taste
Black pepperto taste

Method

5 steps
  1. 1Poach or bake the salmon until just cooked, then flake.
  2. 2Mix mash, salmon, spring onion, herbs, capers, zest and one beaten egg. Season.
  3. 3Shape into 8 cakes and chill for 20 minutes.
  4. 4Dust in flour, dip in egg, coat in panko.
  5. 5Fry in oil on medium until golden on both sides and hot through.
Serve it like this

Serve two cakes per plate with buttered peas, a lemon wedge and a spoon of tartare sauce. Hot.

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Make it a meal

What goes with Salmon fishcakes: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Honey roast parsnips50 min
On the side Leek and potato soup40 min
To drink Lemon barley water30 min
Something sweet Eve’s pudding55 min
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