The best salmon fish cakes

A fail-safe recipe for a speedy fish supper.
recipes,shallow-fry, fish

Recipe from: 07 July 2015
Preparation time: 15 min
Cooking time: 15 min


  • 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
Servings: Change Serving


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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