Salmon fishcakes
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Serves:     people
Notes from Anna

Tasty & substantial fishcakes. Serve on a bed of salad with a dollop of sweet chilli sauce for a satisfying meal.

To warm up any leftover fishcakes, cover the dish with foil and place over a pan of simmering water for about 15 minutes. They will also freeze, uncooked, for up to 2 months and can be cooked straight from the freezer. Simply grill for 12 minutes on one side then flip them over and cook for a further 5-7 minutes until golden.



  1. TURN THE OVEN ON TO 190˚C/170˚C fan/Gas 5.
  2. Wash the potatoes clean but don’t peel. Put them into a large saucepan and cover with water. Bring to the boil and cook over a medium heat for about 25 minutes or until you can prick them easily with a fork. Drain and set aside to cool.
  3. Grate the zest from the lemon. Crush the fennel seeds lightly with the back of a spoon.
  4. Place a sheet of foil loosely on an oven tray.
  5. Rinse the salmon under the tap. Put the fillets on to the foil and squirt with lemon juice. Sprinkle with crushed fennel seeds. Fold the foil into a parcel and bake in the oven for 20- 25 minutes.
  6. Peel the potatoes and mash.
  7. Flake the salmon into the mashed potato. Add the lemon zest, the paprika, a pinch of salt and a generous grind of black pepper. Mix thoroughly.
  8. Break the eggs into a bowl, add a pinch of salt and beat lightly with a fork.
  9. Put the breadcrumbs on to a plate.
  10. Divide the fish and potato mixture into 10 and shape into cakes with your hands. Dip the cakes into the beaten egg then coat with the breadcrumbs. Chill in the fridge for 15 minutes.
  11. Warm the olive oil in a large frying pan and fry the fish cakes for 3-4 minutes on each side.
  12. Lift them out on to kitchen paper to remove the excess oil.

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