Salmon Fishcakes

How to Make Salmon Fishcakes

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1. Boil the potatoes in salted water for 15 to 18 minutes, until tender. Drain well and leave them in the hot pan for 2 minutes to steam dry.

   Mark done Start 15 min timer

2. Mash the potatoes with the butter until smooth and let them cool for 10 minutes.

   Mark done Start 10 min timer

3. Meanwhile, poach the salmon in a pan of barely simmering water for 8 minutes, until it flakes. Lift it out, drain, and flake it into large pieces.

   Mark done Start 8 min timer

4. Fold the salmon, spring onions, parsley, capers, lemon zest and juice, mustard, salt and pepper into the potato, keeping the flakes of fish large.

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5. Shape the mixture into 8 patties about 2 cm thick, put them on a tray and chill for 30 minutes.

   Mark done Start 30 min timer

6. Coat each cake in flour, then egg, then breadcrumbs, pressing the crumbs on.

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7. Heat the oil in a large frying pan over medium heat and fry the fishcakes for 4 minutes on each side, until deep golden and hot through.

   Mark done Start 4 min timer

8. Drain on kitchen paper and serve at once with lemon wedges.

   Mark done

Tips for Making Salmon Fishcakes

• Steam the potatoes dry. Wet mash means wet cakes that will not hold together, and dry mash is what lets the fish stay the main flavour.
• Flake the salmon by hand and fold it in gently. Beating it in reduces it to a paste and the fishcakes lose their texture.
• Chill the cakes before coating. Cold, firm cakes keep their shape in the pan and do not break as you turn them.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Salmon Fishcakes

• Tartare sauce
• A watercress and lemon salad
• Buttered peas

Storing & Reheating Salmon Fishcakes

Keeps in the fridge for up to 2 days. Re-crisp in a 200°C oven for 12 minutes. Freeze the uncooked coated cakes for up to 2 months and fry from frozen for 6 minutes on each side.

Salmon Fishcakes FAQ: Common Questions

Salmon Fishcakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.