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Home » all recipes » Basic crispy salmon fish cakes

Basic crispy salmon fish cakes

08 Apr 17

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I’m a big fan of salmon but struggle to find ways to serve it in interesting ways. Enter these basic crispy salmon fish cakes. They aren’t posh, but they’re quick and easy to make and full of subtle flavours. 

Basic crispy salmon fishcakes. They aren't posh, but they're easy to make and full of subtle flavors!

Fish cakes are another one of those dishes, just like fish pie, that grab my attention on a pub menu.

The only thing is, in recent years fish cakes on menus when you eat out are usually a bit fancy. Typically they’ll be Thai fish cakes. Don’t get me wrong, these are delicious and I’d order them in a heartbeat, but whatever happened to plain old fish cakes – just fish and potato with a few flavourings and a lovely crispy exterior?

The sort of fish cakes that you used to be able to order from fish and chip shops here in the UK. Maybe you still can – I don’t know!

So this is the sort of fish cake I wanted to recreate for today’s recipe. Well, actually I’m fibbing to you slightly because the most basic fish cakes I’ve eaten have been made with a simple white fish like cod or haddock (or whatever white fish is commonly available).

I’ve used salmon of course, but that doesn’t mean you have to. Any kind of fish at all will do, even tinned. In fact, the next time I make these I’m definitely going to use tinned salmon because I have a tiny bit of fresh salmon left over in the freezer but not enough to make this recipe again. Smoked fish would work brilliantly – mmmm, all that flavour!

Basic crispy salmon fishcakes. They aren't posh, but they're easy to make and full of subtle flavors!

Because these are so simple, what I was aiming for was a recipe with a nice ratio of salmon to potato i.e. not too much potato, and some nice additions that don’t overshadow the delicately-flavoured fish.

So all I add into these (apart from the fish and potato) is a bit of lemon zest, some chopped parsley, mustard, squashed peas, some chili flakes and sharp cheese to give a bit of extra oomph, and a bit of mayonnaise to bind everything together.

Fishcake mixture!

After shaping the mixture into fish cakes, all you do is roll in panko breadcrumbs (or any breadcrumbs really) and pan fry in a little oil for 5 minutes or so on each side.

Delicious.

We love eating these with coleslaw and a fresh salad on the side. That’s really all they need. They freeze brilliantly too. Just freeze between layers of baking paper in a Tupperware after adding the breadcrumbs. When you want to eat them, defrost in separate layers and cook as you would from fresh.

So do you think you’d enjoy a basic fish cake like this? What other kinds have you tried?

5 from 1 vote
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Basic crispy salmon fish cakes

Fish cakes! These are nothing fancy, but are full of delicately flavoured salmon and fresh, subtle flavours. My favourite part is the crispy exterior - mmmmm!
Course Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 -5 people (based on 2 fish cakes each)
Calories 348 kcal
Author Helen

Ingredients

for the fish cakes

  • 14 ounces potatoes peeled and diced (about 4 smallish potatoes)
  • 2.5 ounces peas frozen
  • 1 tablespoon butter
  • 9 ounces salmon I used 3 portioned fillets
  • 1 lemon (zest)
  • 1 teaspoon mustard
  • parsley one handful, finely chopped
  • 1 ounce grated cheese about a handful (I used a sharp cheddar but any strong cheese works e.g. parmesan)
  • 1 pinch chili flakes optional
  • 2 tablespoons mayonnaise
  • salt and pepper

for the crispy coating

  • 3 tablespoons flour (roughly)
  • 1 egg whisked
  • 4 tablespoons breadcrumbs (roughly) I used Japanese panko, but any work
US Customary - Metric

Instructions

  1. Cook the potatoes in salted boiling water until tender (about 15 to 20 minutes). Add the peas for the last few minutes. Drain then return to the pan and lightly mash with the butter (I prefer to leave the potato a bit ‘chunky’). Tip into a large bowl.
  2. Meanwhile, put the salmon in a microwavable dish with 100ml milk, then cover with plastic wrap and microwave for 2 minutes or until just cooked.
  3. Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, parsley, cheese, chili flakes, and mayonnaise. Add a generous grinding of salt and pepper and mix well.
  4. Cool the mixture for a while in the fridge (half an hour is fine), then take golfball-sized amounts of mixture and shape into 8 to 10 fish cakes.
  5. To coat the fish cakes, put the flour, egg and breadcrumbs in separate dishes, then roll the fishcakes first in the flour, then in the egg and lastly in the breadcrumbs. Place on a plate or baking tray ready to cook.
  6. Heat up a good drizzle of oil in a frying pan, then pan fry the fishcakes for about 5 minutes on each side or until golden and crispy. Serve immediately.

Recipe Notes

These fish cakes freeze really well. Simply freeze them between layers of baking paper in a Tupperware. When ready to eat, defrost in separate layers then cook as from fresh.

I used salmon but any fish would work. I think smoked fish would work especially well. You could even use tinned fish (which would probably be cheaper!).

Don't waste the milk you cook the fish in! Freeze it and use it for the sauce when you make this fish pie!

Nutrition Facts
Basic crispy salmon fish cakes
Amount Per Serving
Calories 348 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 256mg 11%
Potassium 837mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 2g
Protein 21g 42%
Vitamin A 7.6%
Vitamin C 39.6%
Calcium 12.4%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Why not save this to your seafood board for later? 🙂

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Basic crispy salmon fishcakes. They aren't posh, but they're easy to make and full of subtle flavors!

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  • Pea, mint & feta avocado boatsPea, mint & feta avocado boats
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By Helen all recipes, appetizers, Baby & kid friendly, fish, healthy, Helen's favorites, light meals, main meals, mid-week

Comments

  1. Chrissy says

    09 Apr 17 at 12:55 am

    I just made these a few weeks ago myself! Must be the season 🙂

    Reply
    • Helen says

      13 Apr 17 at 7:49 am

      Hi Chrissy! Great minds…

      Reply
  2. Healthy World Cuisine says

    09 Apr 17 at 1:14 am

    These little guys look so crispy! I do miss a good old fashion salmon cake and yours fits the bill perfectly. Take care

    Reply
    • Helen says

      13 Apr 17 at 7:49 am

      Thank you!

      Reply
  3. mira says

    09 Apr 17 at 3:23 am

    I love salmon and these fish cakes look amazing! Pinning to try them!

    Reply
    • Helen says

      13 Apr 17 at 7:49 am

      🙂

      Reply
  4. Marissa says

    11 Apr 17 at 4:45 pm

    I love your version of fish cakes – all classic flavors! I’m the same way about salmon – usually just end up baking or grilling it with salt, pepper and lemon. Delicious, but can get a little boring. So I’m excited to have something new to try! Thanks, Helen!

    Reply
    • Helen says

      13 Apr 17 at 7:48 am

      Thanks Marissa. Sometimes it’s good to get back to basics but try to do it really well, hey!

      Reply
  5. Lorraine @ Not Quite Nigella says

    14 Apr 17 at 3:35 am

    These look so comforting! And you’re right Thai fish cakes while delicious are totally different! 🙂

    Reply
    • Helen says

      15 Apr 17 at 2:17 pm

      🙂

      Reply
  6. Izzy @ She Likes Food says

    15 Apr 17 at 4:49 pm

    I’ve never been to an English pub before but I would definitely order the fish cakes if they looked like this! I love when you can mix lots of delicious thing together in a. bowl and then fry it up real crispy! Happy Easter, Helen 🙂

    Reply
    • Helen says

      16 Apr 17 at 12:32 pm

      Hi Izzy. I do hope you get a chance to visit an English pub some day! 🙂

      Reply
  7. Agness of Run Agness Run says

    26 May 17 at 9:57 am

    Yum! This recipe is so palatable! I could eat it every day, Hellen!

    Reply
    • Helen says

      04 Jun 17 at 7:35 pm

      I’m with you there, Agness! This is my idea of a perfect meal in the spring/summer.

      Reply
  8. Dan says

    06 Feb 18 at 9:56 pm

    I’m going to try this out today.

    Reply
    • Helen says

      06 Feb 18 at 11:10 pm

      Great to hear, Dan – hope you enjoy them!

      Reply
  9. Laura Bigsby says

    03 Nov 18 at 4:56 pm


    Made these fishcakes last nigh , delicious , very tasty , just perfect!!

    Reply
    • Helen says

      04 Nov 18 at 6:44 am

      Hi Laura! Thank you so much for reporting back. You’ve reminded me to make these again soon. I have a feeling my picky son might like them!

      Reply

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