What better way to use up your leftovers than by creating these salmon fish cakes!
Whenever I have leftover mashed potatoes, I buy a tin of red salmon and some fresh parsley to make delicious salmon fishcakes.
Remove any skin from the salmon and mash the soft bones into the flesh - it’s an excellent, cheap source of calcium.
I always use semolina or couscous instead of breadcrumbs, as they make a very crunchy coating that children love and absorb much less oil.
Salmon fish cakes recipe
Cook Time: 5 minutes
Prep Time: 30 minutes
Total Time: 35 minutes
Ingredients
- 200 g Salmon (canned)
- 3 Potato (Mashed approx)
- 2 tsp Parsley (Use fresh if you prefer)
- 1 Lemon zest
- 2 Egg
- 1 Pinch Seasoning
- 100 g Semolina (Optional)
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Method
Drain and remove the skin from the canned salmon. Finely cut parsley
Place salmon, potatoes, parsley, and lemon zest into a large bowl.
Beat one egg and add it to the potato mix to bind it all together.
Divide the mix into four equal-sized portions and shape each into a cake. Cool in the fridge for 5 minutes.
Beat the remaining egg and add it to the leftover eggs (if you have any). Place the semolina in a bowl.
Dip the cakes, one at a time, into the egg mix, then roll in the semolina. Place on a plate or tray
Repeat with the remaining cakes. Cool until required. Can be frozen individually at this stage.
Shallow fry on both sides until golden brown and piping hot.
Serve hot with a salad and parsley mayonnaise or vegetables and parsley sauce.
* Originally published June 2017, updated in Oct 2025.
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