- Dairy free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- High in protein
- 1 serve veg or fruit
Craving salmon fish cakes? The whole family will love this no-fuss dinner recipe.
- Serves4
- Cook time30 minutes
- Prep time20 minutes, + refrigeration
Ingredients
- 500g potatoes, peeled, quartered
- 2 x 150g packets Coles hot smoked salmon (natural), coarsely flaked
- 1 bunch chives, finely chopped
- 1 lemon, rind finely grated
- 1 tbs finely chopped baby capers (optional)
- 2 tbs tartare sauce
- 3 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (75g) plain flour
- 1 1/2 cups (110g) panko breadcrumbs
- Mixed salad, to serve
- Tartare sauce, extra, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook potatoes in a saucepan of boiling salted water for 12-15 mins or until tender. Drain well. Return to the saucepan and use a potato masher to mash until smooth. Season. Transfer to a large bowl and spread out for 10 mins to cool.
Step 2
Add the salmon to the potato with the chives, lemon rind, capers, tartare sauce and one of the eggs. Season. Divide mixture into 12 even portions. Shape each portion into a 6.5cm patty and place on a baking tray. Place in the fridge for 20 mins to chill.
Step 3
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 4
Place the remaining egg in a bowl. Place the flour and breadcrumbs on separate plates. Season.
Step 5
Dust fishcakes with flour then dip in egg and coat in breadcrumbs and place on prepared tray. Spray with olive oil spray.
Step 6
Bake for 30 mins or until golden, crisp and heated through.
Step 7
Serve fish cakes with mixed salad, extra tartare sauce and lemon wedges.
Recipe tip
You could substitute the salmon for an equal weight of drained canned tuna or salmon.
To air-fry, place fish cakes in batches, in basket of air-fryer and cook at 180C for 15 mins or until golden and cooked through.
COOK. STORE. SAVE.
Freeze the fish cakes in an airtight container for up to three months. To reheat, thaw overnight before baking in the oven.
Fish cakes recipe
This easy fish cakes recipe is the perfect dish to serve up for family dinners. It takes less than an hour to prep and cook, and is a great way to use up leftover mash potatoes from the night before. These golden patties are best served with plenty of zingy tartare sauce for dipping and lemon wedges on a bed of salad leaves.
How to make fish cakes
This fish cake recipe is cooked in the oven, so there’s no need to whip out the frying pan. The fish cake mixture is rolled and shaped into patties, dusted with flour, dipped in egg and coated in breadcrumbs. Spray liberally with olive oil before baking in the oven until perfectly golden and crispy. Fish cakes can also be cooked in the air fryer.
Ensure you refrigerate the patties before they’re dusted and crumbed, so they don’t fall apart in the oven. While capers are optional, we recommend adding these to give the fish cakes a bold, salty, tangy flavour that pairs beautifully with fish.
Choosing the best fish for fish cakes
This recipe for fish cakes calls for two whole packets of hot smoked salmon to ensure no wastage. If you like, you can substitute this for an equal weight of drained canned salmon or tuna. Firm white fish also makes a great addition to fish cakes. Choose from trevalla, barramundi, snapper, flathead, ling or other white fillets.
You can even swap regular potato for sweet potato for extra goodness or you can opt for homemade tartare sauce if you prefer to make your own.
Now get cooking
In the mood for fish? Try these recipes for crispy lemon fish with pea hommus, a quick tomato and fish casserole, or this sabee curry, also known as a coconut curry with snapper.
For more crispy fritter ideas, you’ll love this rainbow fritter stack and these sweet potato and zucchini fritters.
FAQs
Fish cakes
- Serves4
- Cook time30 minutes
- Prep time20 minutes, + refrigeration
Ingredients
- 500g potatoes, peeled, quartered
- 2 x 150g packets Coles hot smoked salmon (natural), coarsely flaked
- 1 bunch chives, finely chopped
- 1 lemon, rind finely grated
- 1 tbs finely chopped baby capers (optional)
- 2 tbs tartare sauce
- 3 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (75g) plain flour
- 1 1/2 cups (110g) panko breadcrumbs
- Mixed salad, to serve
- Tartare sauce, extra, to serve
- Lemon wedges, to serve
Description
Craving salmon fish cakes? The whole family will love this no-fuss dinner recipe.
Method
Step 1
Cook potatoes in a saucepan of boiling salted water for 12-15 mins or until tender. Drain well. Return to the saucepan and use a potato masher to mash until smooth. Season. Transfer to a large bowl and spread out for 10 mins to cool.
Step 2
Add the salmon to the potato with the chives, lemon rind, capers, tartare sauce and one of the eggs. Season. Divide mixture into 12 even portions. Shape each portion into a 6.5cm patty and place on a baking tray. Place in the fridge for 20 mins to chill.
Step 3
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 4
Place the remaining egg in a bowl. Place the flour and breadcrumbs on separate plates. Season.
Step 5
Dust fishcakes with flour then dip in egg and coat in breadcrumbs and place on prepared tray. Spray with olive oil spray.
Step 6
Bake for 30 mins or until golden, crisp and heated through.
Step 7
Serve fish cakes with mixed salad, extra tartare sauce and lemon wedges.