Salmon fish cakes

These are very tasty. I usually freeze half a batch of them for use at a later time.
Serve with rice and whatever veg you have in the garden. We’ve just had peas, courgettes, tomatoes mixed into the rice, with rocket on the side.

Makes 6


  • 450g potatoes (peeled & cut into chunks)
  • 350g salmon
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • dried breadcrumbs
  • Salt & pepper (to taste)
  • Olive oil
  1. Method:

  2. Place the potatoes in a pan of water, bring to the boil, cover and cook for 10-15 mins until soft. Drain and mash, before leaving to cool. 

  3. Grill the salmon for 5-6 mins until cooked. Leave to cool, then break up into flakes using a fork.

  4. Mix the potato, salmon, ketchup, mustard, zest, herbs, drizzle with a little olive oil and mix well. Season with salt & pepper.

  5. Break the mixture into 6 equal portions and roll each portion into a ball. Carefully flatten each back into a fish cake.

  6. Put some breadcrumbs onto a plate and gently press each cake into the breadcrumbs, turning and coating all sides.

  7. Heat a little oil in a large pan. Fry the cakes over a low heat for 3-4 mins each side until golden and heated through.

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