These salmon fish cakes are budget-friendly and full of flavour, with the addition of lemon juice and rind working to balance out the richness.
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Line a large baking tray with baking paper. Cook potato in a large saucepan of boiling water for 10 mins or until just tender. Add peas and cook for a further 1 min or until heated through. Drain well.
Place the potato mixture in a large heatproof bowl. Use a potato masher or fork to mash until almost smooth. Set aside for 5 mins to cool slightly.
Add salmon, dill, lemon rind, lemon juice and spring onion to the potato mixture and stir to combine. Season. Divide the mixture into 12 even portions and shape each portion into a patty. Arrange on the lined tray and place in the fridge for 15 mins to chill.
Place flour, egg and breadcrumbs in separate bowls. Working 1 at a time, dip each patty in the flour to lightly coat. Dip in the egg, then in the breadcrumbs, pressing gently to secure. Add enough oil to a large frying pan to come 1cm up the side of pan. Heat over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Add half the patties and cook for 2 mins each side or until golden brown. Transfer to a plate lined with paper towel and cover to keep warm. Repeat with remaining patties.
Divide salmon cakes among serving plates. Sprinkle with dill sprigs to serve.
Serve with: lemon wedges, mixed salad leaves and a mixture of reduced-fat mayonnaise and sriracha or chilli sauce
COOK. STORE. SAVE.
Clever Storage: You can prepare these fish cakes up to 2 days in advance. Wrap uncooked fish cakes individually, then store in an airtight container in the fridge. Or, freeze them for up to 3 months. Thaw overnight in the fridge.
Smart Swap: Forgot to grab potatoes on your way home but have some sweet potatoes in the pantry? The flavour will change slightly, however, the texture will work out just as well.
Root to Tip: Discarded potato skins make a delicious snack when roasted, air-fried or deep-fried with a generous sprinkling of salt. See Matt Stone’s salt and vinegar potato skins for inspiration.
When it comes to classic weeknight meals that have stood the test of time, there is none more steadfast than the humble fish cake. Combining potatoes, salmon, and the flavours of lemon and spring onions, these simple fried fish patties really are a piece of cake. Salmon fish cakes are super easy to put together and go with a variety of sides to suit all families, even fussy kids. Lemon and dill bring bright, zesty flavour to salty salmon and earthy potato. It’s a combo that works every time and goes well with salad, veggies, or even between slices of bread (with a dollop of homemade tartare sauce for good measure).
When it comes to seafood, fresh is generally best, but tinned salmon not only works wonderfully in cakes, it’s budget-friendly too. Keep a couple in the pantry to make a batch of tinned salmon fish cakes for a simple meal when you haven’t been to the shops. Aside from just the ease of having canned salmon on hand, this tasty pantry staple works well in this salmon fish cakes recipe because it requires no preparation, and the texture of the salmon with mashed potato creates the perfect patties.
This salmon fish cake recipe calls for mashed potato to be mixed in with the salmon and flavourings. Potatoes give fish cakes their bulk, structure and the light and fluffy texture that fills you up and tastes great. When choosing the best spuds to make your fish cakes, you want a good all-rounder or mashing potato like Sebago (aka brushed potatoes), Desiree or Creme Royale.
Can’t get enough of fish cakes? Try more of our salmon cake recipes like these fish cakes made with hot smoked salmon, or fish cakes with smashed peas and lemon using smoked cod. For something a little different, try these hot-smoked salmon risotto cakes that use risotto instead of potato mash.