Salmon Fish Cakes

Salmon Fish Cakes

These easy fishcakes are a great way to enjoy salmon, perfect for fish Friday's with creamy mash and vegetables!


Step 1
  • Place the salmon in a large saucepan and add the white wine, cream and enough water to cover completely.
Step 2
  • Bring to the boil over a medium heat, reduce the heat and poach the salmon for 6-7 minutes until just cooked.
Step 3
  • Remove the salmon from the saucepan and allow to cool.
Step 4
  • Boil the potatoes in a large saucepan of salted water until tender; 15-20 minutes.
Step 5
  • Drain and allow to steam for a couple of minutes before mashing until smooth.
Step 6
  • Season well and sprinkle over 25g of the plain flour, mixing well with a wooden spoon.
Step 7
  • Flake the salmon in a mixing bowl and stir in the chopped herbs.
Step 8
  • Combine with the potato in a large mixing bowl and shape into patties (3 inches in diameter roughly).
Step 9
  • Heat the vegetable oil in a heavy-based saucepan to 170 degrees.
Step 10
  • Dust the patties in the flour, shaking off any excess before dipping in the egg.
Step 11
  • Roll in the breadcrumbs to coat evenly and arrange on a tray ready for deep-frying.
Step 12
  • Deep-fry in batches for 3-4 minutes until golden brown and crispy.
Step 13
  • Serve alongside the salad leaves.


Skinless salmon Fillets
400 g
Dry white wine
50 ml
50 ml
Maris Piper potatoes
400 g
100 g
1 tbsp
Plain flour
75 g
Large Free Range eggs
Panko breadcrumbs
120 g
2 g
2 tbsp