Salmon Fish Cakes

    30 minutes

    The size packages they sell salmon I always end up with some leftover salmon and find this my go-to recipe to use it up. If I am thinking ahead enough I make sure there is leftover mashed potato to use too.


    Northern Territory, Australia
    55 people made this

    Serves: 2 

    • 4 potatoes, boiled
    • 1/3 cup milk
    • 1 egg, whisked
    • 250g salmon, cooked, boned and flaked
    • 1/2 cup peas
    • 1 tablespoon parsley, finely diced
    • salt and pepper, to taste
    • 1 cup breadcrumbs
    • 1 tablespoon oil
    • 25g butter

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

    1. Mash the potatoes with the milk and egg until smooth and creamy. Gently stir in the salmon, peas, parsley, salt and pepper.
    2. Turn the mixture onto a working surface and split into eight even sized pieces. Form each piece into a flat patty.
    3. Dip the fish cakes in a flat dish containing the breadcrumbs.
    4. Heat the oil and butter together in a frying pan until at a medium heat. Add the fish cakes and fry for about 5 minutes on each side until they are crisp and golden brown.

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