Salmon and dill fish cakes

Ingredients 10
Servings 1


Serving Change
  • 4
    medium potatoes, peeled
  • salt and milled black pepper to taste
  • squeeze of lemon juice
  • 400
    salmon, drained
  • 30
  • 15
  • 1
    bunch spring onions, finely chopped
  • 30
    chopped fresh dill (or more to taste)
  • cornmeal or dried breadcrumbs
  • sunflower oil for frying


Boil potatoes until tender but not too mushy. Mash while still warm. Season, add a little lemon juice and flake in salmon. Mix in butter (see tips), flour, spring onions and fresh dill. Scoop up small quantities of fish cake mixture and shape into balls by rolling between your palms. Flatten slightly, then dip fish cakes in cornmeal or breadcrumbs to cover completely and fry in heated oil for about 5 minutes a side, or until golden and cooked through. Serve hot, with a salad of your choice.

Read more on: starch  |  shallow-fry

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.