Crispy Fish Cakes

fish cakes
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m


  • 4 medium potatoes, peeled and diced into small cubes
  • 2 100g salmon fillet, skin on, scaled, deboned
  • 1 large egg
  • 1 tsp lemon
  • Handful of parsley, chopped
  • 1 tbsp plain flour, plus extra for dusting
  • Olive oil
  • Salt and pepper to taste


Step 1

Cook the potatoes in a pot of boiling salted water for 10 minutes.

Step 2

Meanwhile, rub the salmon with some oil and a pinch of salt and pepper on both sides. Then, place the fish in a colander. When the potatoes are almost done, place the colander on top of the pot, and lower the heat. Cook until the potatoes and fish are both cooked through.

Step 3

Once the potatoes and fish are done, let these rest for 1-2 minutes. Then, mash the potatoes, and transfer to a bowl. For the fish, remove the skin, and flake the salmon into the bowl of potatoes.

Step 4

Add the flour, egg, parsley, lemon, salt, and black pepper to the bowl. Mash these ingredients well.

Step 5

Sprinkle some flour in a large plate. Divide the mixture into 4, then shape and pat into patties, about 2cm thick, dusting with some flour as you go. Transfer each patty to another plate.

Step 6

Drizzle olive oil in a large frying pan over medium heat. Add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden. Serve with a lemon wedge for squeezing. Enjoy!

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