Lady Joanellas Fish Cakes/Salmon Patties

    1 hour 5 minutes

    This easy to make recipe is a family favourite, especially on Good Friday.


    Australian Capital Territory, Australia
    26 people made this

    Serves: 6 

    • 4 medium potatoes, peeled and quartered (cut smaller if cooking in microwave)
    • 2 tablespoons butter
    • 1 small to medium onion, finely diced
    • zest of 1 lemon
    • 2 (210g) tins salmon
    • 1 egg, beaten
    • 3 tablespoons chopped parsley (optional)
    • salt and pepper, to taste
    • dried breadcrumbs, for coating patties
    • vegetable oil, for frying

    Preparation:20min  ›  Cook:30min  ›  Extra time:15min chilling  ›  Ready in:1hour5min 

    1. Steam or microwave the potatoes until they are soft. Drain any excess liquid.
    2. Mash the potatoes well in a bowl with the butter, adding finely diced onion while potato is hot. Mix in the lemon zest.
    3. Cool potato mix for approximately 15 minutes.
    4. Drain the salmon, and mash lightly keeping salmon slightly flaky but making sure all bones are well mashed.
    5. Add one beaten egg and parsley to the cooled potato mix then mix in the mashed salmon, seasoning to taste.
    6. Divide the salmon mixture into approximately 12 equal portions and roll in breadcrumbs, shape into flat cakes, put them on a plate and chill again if desired.
    7. Heat a little of the oil in a frying pan and cook the fish cakes, in batches, over medium heat for few minutes on each side, or until crisp, golden and heated through. Drain on paper towel.
    8. Serve with green salad.

    Use for leftovers

    This is a great dish to make if you want to use left over mashed potatoes.

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    Reviews in English (1)


    Pink salmon was good, red may be a stronger flavour. Only addition was some spring onion - they were great with either lemon, parsley sauce, country gravy or hot sauce!! Had them with steamed veg instead of salad.  -  18 May 2011