Salmon Potato Cakes

    30 minutes

    A delicious way of making a small quantity of salmon go that little bit further. Great choice for kids and adults alike.

    26 people made this

    Serves: 2 

    • 125g potatoes, cooked and mashed
    • 250g salmon, cooked, boned and flaked
    • 1 dash Tabasco sauce, to taste
    • 1 tablespoon lemon juice
    • 1 tablespoon parsley, finely diced
    • 1 pinch salt and pepper, to taste
    • 1 egg yolk, whisked
    • 30g plain flour, for dusting
    • 1 egg, whisked
    • 125g fresh white breadcrumbs
    • 1/2 tablespoon oil
    • 25g butter

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl combine the potatoes, flaked salmon, tabasco sauce, lemon juice, parsley, salt and pepper. Mix well to combine. Bind with the egg yolk.
    2. Turn the mixture onto a lightly floured surface and split into four even sized pieces. Form each piece into a neat cake 6cm in diameter and 1.5cm thick.
    3. Dip the cakes in the whisked egg and coat evenly with the breadcrumbs.
    4. Heat the oil and butter together in a frying pan. Add the fish cakes and fry for about 5 minutes on each side until they are crisp, golden and very hot.
    5. Drain well on paper towel and serve with fresh tomato sauce and lemon wedges.

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    Reviews in English (1)


    Best fish cakes ever - having a greater proportion of fish to potato worked much better than the usual 50/50. I didn't have parsley and instead of a whole egg to coat mixture, I used the beaten egg white left after binding with the yolk. My husband who is not normally a lover of fishcakes response was 'mmmm' .  -  26 Sep 2014  (Review from Allrecipes UK & Ireland)