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Salmon fishcakes

These salmon fishcakes are so easy to make and are suitable for the whole family. You could replace the salmon with other fish such as cod, tuna or haddock.

Serves 4


200g salmon fillets or 1 x 200g tin wild red salmon

4 medium potatoes, peeled and chopped

1 medium onion, peeled and chopped

1 tbsp olive oil

1 egg, beaten

2 tbsp fresh parsley, chopped

1 tbsp butter


1. If using fresh salmon, bake for 20 minutes until cooked.

2. Boil the potatoes until tender, approximately 20 minutes. Drain and mash.

3. Sauté the onion in the olive oil for a few minutes until transparent.

4. In a large bowl, mix all the ingredients together (except the butter) to form 8 small fishcakes.

5. Place in the fridge for 1 hour before cooking – this will firm them up.

6. Gently fry in butter until crisp on both sides and serve with your choice of vegetables or salad.

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