Salmon Fishcakes

Salmon Fishcakes

Salmon Fish and served with spinach

This week has been a bit of a rollercoaster – I got a new phone – high, I broke my beloved pastry board – low, I went to a great gig with The King- high, I broke my toilet seat simply by sitting on it – embarrassing low. All this instability has left me feeling rather flat but I am determined to end the week on a high so here I am metaphorically dusting down my food blog and kicking off the weekend with some truly delightful Salmon Fishcakes.


Salmon fishcake fillingI’ve made these bad boys a few times now, taking inspiration from a recipie I saw on the oracle that is BBC Goodfood – the addition of a small dollop of ketchup brings a satisfying and very subtle sweetness to proceedings with the mustard serving to man them up and deem them acceptable in Adam Kings eyes (I go for an even mustard to ketchup ratio for this very reason but you can play around with this as you see fit!)

Fishcakes before coatinhThe coating is entirely your choice – go for fresh breadcrumbs if you have the time and resourses but I went for a mixture of fine and Panko breadcrumbs – quite a costly decision but i’m a bit of a Panko addict and overall this is a pretty cheap eat so I don’t feel too guilty. I find it so satisfying shaping dipping and rolling these little fishcakes, it’s a wonderful way to enjoy the therapy of preparing something with a lot of processes without taking a million years to pull it off.

I know my wonderful globe trotting soul Sister Abbykins was hankering after these – but if you decide to give them a go or have any suggestions let me know!

Salmon Fishcake Recipie

(Makes 6 large fishcakes)

6 Medium White Potato’s

400kg Salmon FilletsH

Handful Roughly Chopped Parsley

2 Cloves Crushed Garlic

Dolop English Mustard (1 teaspoon)

Zest of half a Lemon

Small squirt of ketchup (1 teaspoon)

1 Cup Fine Breadcrumbs

1 Cup Panko Breadcrumbs

2 Beaten Eggs

1 Cup Plain Flour

100ml Oil

1. Peel the potatoes and chop them into cubes, place into a pan of salted boiling water and cook until soft, about 10 minutes.

2. Lightly oil the salmon fillets with the skin on and cook under grill until lightly cooked through, about 15 minutes.

4.Drain the potatoes and allow to dry – allow a good five minutes drying time, this is important to make them hold together. Once dry, mash them roughly.

5. Add the parsley, lemon zest, mustard, ketchup and garlic to a mixing bowl. Remove the salmon from the skin and gently break up into large flakes. Add the potato and Salmon to the mixing bowl, mix together and season with salt and pepper.

6. Lay three shallow dishes out and fill them – one with the beaten egg, one with flour and the third with your breadcrumbs. Take a good sized handful of the mixture and form into a Fishcake shape repeat this with the rest of the mixture. Once fishcakes are shaped carefully coat them with the flour then dip them in the egg and finish by rolling in the breadcrumbs.

7.  I have grilled these before but I recommend frying them in a large frying pan with a generous amount of your preferred oil, it should take between 10 and 15 minutes to get them nice and golden.

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