Salmon fish cakes

salmon fish cakes

Whenever I have any leftover mashed potato, I buy a tin of red salmon or tuna and some fresh parsley to make delicious salmon fish cakes.

Remove any skin from the salmon and mash the soft bones into the flesh – excellent cheap source of calcium. I often use semolina instead of breadcrumbs to coat the cakes as they make a very crunchy coating and absorbing a lot less oil which of course is much healthier. Serve with green beans or mushy peas and as a treat a few home made chipped potatoes.

Price: £5.95 or £1.49 per portion

Serves: 4

Total time: 36 minutes


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


  • 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