SalmonFish Cakes




45 Mins


Wheat, Soya, Mustard, Fish, Eggs, Gluten


  • 900g Potatoes, peeled, cut into chunks
  • 300g Salmon, diced
  • 200g Fish pie mix
  • 4tsp. Tomato ketchup
  • 2tsp. English mustard
  • 1 Lemon, zested
  • Parsley, small handful, chopped
  • Dill, small handful, chopped
  • 60g Plain flour
  • 2 Eggs, beaten
  • 200g Breadcrumbs, fresh
  • 40ml Vegetable oil


    1. Heat the oven. Place the potatoes in a pan of water, bring to the boil, cover and cook for approx. 12-15 mins until tender. Drain and leave to steam dry, then mash.
    2. Meanwhile, season the salmon and fish pie mix. Roast in the oven at 180°c for approx. 5-6 mins until just cooked. Set aside to cool for a few mins, then break into large flakes.
    3. Mix the potato, ketchup, mustard, zest, herbs and some seasoning and add in the salmon, taking care not to break it up too much.
    4. Shape into 10 large fish cakes.
    5. Put the flour, egg and breadcrumbs in 3 shallow dishes.
    6. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
    7. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until golden in colour.
    8. Place in the oven at 180 °c for approx. 10 minutes, until deep golden and 75°c in the centre of the fish cake.