Basic Crispy Salmon Fish Cakes


Helen Schofield

Need ideas for a healthy afternoon snack? Why not try these crispy salmon fish cakes, provided by HIF food guru Helen Schofield from Scrummy Lane. This recipe combines delicately flavoured salmon and fresh, subtle flavours of mustard, chilli and lemon all cooked in a crispy exterior - Enjoy! 


For the fish cakes

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

For the crispy coating

  • about 3 tablespoons flour
  • 1 egg, whisked
  • 4 to 5 tablespoons breadcrumbs (I used Japanese panko, but any work)


  1. Cook the potatoes in salted boiling water until tender (about 15 to 20 minutes). Add the peas for the last few minutes.
  2. Drain and 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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


  • 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!).



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