The best salmon fish cakes

Recipe from: 07 July 2015
recipes,shallow-fry, fish

Ingredients 11
Servings 4
Time 00:15


  • 104
    sachet instant mashed potatoes
  • 400
    boiling water
  • 440
    can pink salmon, skin and bones removed
  • finely grated zest of 1 large lemon
  • 30
    chopped parley
  • 2
  • 100
  • 150
    dried breadcrumbs
  • sunflower oil for frying
  • potato wedges and green salad, to serve
  • lemon wedges, to serve


Add the boiling water to the potato. Stir, ensuring no dry powder remains. It should be crumbly, not creamy.
Stir the fish and zest into the potato. Add salt and pepper to taste. Cool slightly, then stir in the parsley and one egg.
Form the mixture into cakes and coat with flour. Beat the remaining egg and brush over the cakes. Coat with breadcrumbs then shallow fry in medium-hot oil. Turn the cakes and fry until golden. Drain on absorbent paper. Serve with potato wedges, salad, and lemon wedges.

Text and image:
Ideas magazine

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Read more on: fish  |  shallow-fry  |  recipes

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