salmon fish cakes recipe
A quick and easy salmon fish cake recipe perfect for busy evenings. Made with fresh salmon, potatoes, and simple ingredients, these fish cakes are crispy on the outside and tender inside. Ideal for family dinners or meal prepping
Equipment
- Large mixing bowl
- Potato masher
- Frying pan
- Baking sheet (if baking)
- Air fryer (if air-frying)
- Spatula
Ingredients
- 500 g fresh salmon skinless fillet
- 350 g Maris Piper potatoes peeled and boiled
- 1 handful of peas
- 1 egg beaten
- 2 tbsp flour
- 1 tbsp chopped chives
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/2 cup breadcrumbs or panko for extra crispiness
- 2 tbsp oil for frying
Instructions
- Prepare Ingredients: Boil the potatoes until soft, then mash and let them cool. Flake the salmon and add to a large mixing bowl.
- Mix Ingredients: Add the mashed potatoes, peas, chives, lemon juice, salt, and pepper to the salmon. Mix gently.
- Bind the Mixture: Stir in the beaten egg and a tablespoon of flour. Mix well but avoid overworking.
- Chill the Mixture: Refrigerate for 10 minutes to help it hold shape.
- Shape Patties: Divide the mixture into equal portions and form into patties, about 2cm thick.
- Coat Patties: Lightly dust each patty with flour, dip in beaten egg, and coat with breadcrumbs.
- Cooking Options:
- Frying: Heat oil in a pan over medium-high heat. Fry each patty for 5 minutes per side until golden and crispy.
- Baking: Preheat oven to 200°C / 390°F. Bake for 15-20 minutes on a lined baking sheet.
- Air-Frying: Set air fryer to 180°C / 350°F and cook for 10-12 minutes, flipping halfway.
- Serve and Enjoy: Serve hot with a side of salad, tartar sauce, or lemon wedges.