Salmon Fishcakes


  • Potatoes
  • Peas & Corn
  • Butter
  • Spices
  • Tinned salmon
  • Spring Onion
  • Creamy roasted garlic dressing
  • Egg
  • Flour
  • Panko Crumbs
  • Oil for cooking

Note: I don’t think I’ve made fishcakes before this, I’m not sure why. I think had vague concerns about needing fresh fish, or the salmon tasting too strong, or the  fact that I seem to be useless at cooking potatoes. Today’s very successful experiment was prompted by the fact that I had most of a tin of salmon leftover in the fridge and some new potatoes that I’d recently pulled from the ground. I was fairly certain that I could combine the two and googling ensued.  I looked at a number of recipes, ignored them apart from the basic precepts, and wandered off to see what I had in the kitchen.

The main thing in terms of ratios seems to be that there should be 30-50% more potato than salmon, apart from that it’s pretty flexible.


  1. Cook the potatoes. I used around 300g of new yellow potatoes (washed but skin on) that I cut up and boiled lightly in the microwave.
  2. Cook/defrost the peas & corn. I used up what was left in the freeer which was probably about 1/2 cup.
  3. In a mixing bowl combine the cooked potatoes, peas & corn, butter, salt/spices (I used a Thai mix & garlic granules) and mash vigorously.
  4. Add tinned salmon (I used around 200g), chopped spring onion, and any dressing. Mix to combine. (I used a creamy roasted garlic dressing but you could try mayo, or red curry paste etc.)
  5. Mix in an egg to bind it. Mix in flour 1-2 Tablespoons at a time so that it’s moist but not horribly sticky.
  6. You can then choose to either (a) roll it into balls, squish into patties, coat in panko breadcumbs and then refridgerate, or, (b) refridgerate, then make into patties and go the full route of dipping them in flour > scrambled egg > breadcrumbs. Personally I went for (a) as a quicker option and it worked out fine. The main thing is that you want them cold when you fry them so that they hold together better.
  7. You can experiment a bit with cooking options. I fried them in batches in rice bran oil with the wok up high (basically to seal them and brown them) and then let them rest in the oven on a low heat.

They turned out really nicely, were tasty, and my toddler liked them too.


Allergens: Soy free; gluten free; peanut free; can be made dairy free (i.e. swap the butter for oil and replace/remove the dressing).

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