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Easy Salmon Fishcakes

Easy Salmon Fishcakes

These Easy Salmon Fishcakes make a delicious last minute meal or are a great way to use up leftovers.

  • 3 medium potatoes (or sweet potatoes)
  • 300g cooked salmon
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 150g Breadcrumbs- made from day-old bread
  • 1 tbsp vegetable oil
  • 2 spring onions, chopped
  • 1 tbsp chopped coriander
  • 1 Large egg, beaten


  1. Preheat the oven to 220C/425F/Gas 7. Bring a large pan of water to boil, add the potatoes and cook for around 20 minutes
  2. Place the day-old bread into your Chop & Blend and blend into a fine consistency. Pour breadcrumbs onto one plate and pour the beaten egg on to another
  3. Once potatoes are cooked, drain and mash them with a small knob of butter. Allow to cool
  4. Add the fish and mix well then add the lemon, spring onion, coriander and a little pepper
  5. Form 6 - 8 patties from the mixture and flatten by hand. The cooler the mash potato is when you do this; the easier it will be to form the patties
  6. Take each pattie and dip both sides into the egg and then into the breadcrumbs
  7. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through
  8. Serve with a sprinkle of coriander