Salmon fish cakes

salmon fishcakes

If the family prefer tuna, you can simply swap the salmon for tuna. I used the leftover potatoes from the roast dinner to make these fish cakes. Make them in advance and freeze until required. Serve with tartare sauce or sweet chilli sauce, frozen or fresh vegetables and sauteed potatoes.

Approx price: £5.43 or £1.35 per portion

Serves: 4

Total time: 36 minutes


  • 450 g mashed potatoes
  • 200 g fish salmon canned (or cooked)
  • 2 tblsp fresh parsley
  • 1 lemon zest
  • 3 medium eggs
  • 200g semolina
  • Seasoning


  • Drain and remove the skin from the canned salmon.
  • Finely cut parsley
  • Place salmon, potatoes, parsley and lemon zest into a large bowl
  • Beat 2 eggs together and add enough eggs to the potato mix to bind it altogether
  • Divide the mix into 8 equal sizes and shape each into a cake
  • Cool in the fridge for 5 minutes
  • Beat the remaining egg and add to left over eggs (if you have any), place 1/2 the semolina in a bowl
  • Dip the cakes, one at a time, into the egg mix then roll in the semolina
  • Place on a plate or tray
  • Repeat with remaining cakes
  • Cool until required
  • Can be frozen individually at this stage
  • Fry in deep oil until golden brown
  • Serve hot with a salad and sweet chilli sauce or vegetables and parsley sauce