There are some dishes that just scream comfort, nostalgia, and pure, unadulterated satisfaction. For our family, Potato and Salmon Fish Cakes are firmly in that category. I remember the first time I perfected this recipe; the kitchen filled with the most incredible aroma of pan-fried goodness, mingling with the zesty scent of lemon and fresh herbs. The kids, usually a tough crowd, were hovering, drawn in by the promise of something special. When I finally served them up – golden and crispy on the outside, tender and flavourful within – the silence that descended, punctuated only by happy munches, was the highest compliment. These aren’t just fish cakes; they’re little parcels of joy, a testament to how simple ingredients, when treated with care, can create something truly memorable. They’ve become a weeknight saviour, a weekend treat, and even a star appetizer for gatherings. Easy to make, incredibly versatile, and always a crowd-pleaser, this recipe for Potato and Salmon Fish Cakes is one I’m thrilled to share. Prepare to fall in love!
Ingredients for Perfect Potato and Salmon Fish Cakes
To embark on this culinary adventure, you’ll need a well-balanced selection of fresh and pantry ingredients. The key to exceptional fish cakes lies in the quality of your salmon and the right type of potatoes, complemented by aromatic herbs and zesty lemon.
- For the Fish Cakes:
- Salmon: 500g (approx. 1.1 lbs) fresh salmon fillet, skin on or off (or use good quality canned salmon, drained)
- Potatoes: 600g (approx. 1.3 lbs) starchy potatoes, such as Maris Piper, Russet, or King Edward, peeled and quartered
- Aromatics for Poaching Salmon (if using fresh):
- 1 bay leaf
- A few black peppercorns
- 1 lemon slice
- Small bunch of parsley stalks
- Water or milk to cover
- Spring Onions (Scallions): 4-5, finely sliced (both white and green parts)
- Fresh Dill: 3 tablespoons, finely chopped
- Fresh Parsley: 3 tablespoons, finely chopped
- Lemon: 1 large, zest of the whole lemon and juice of half
- Egg: 1 large, free-range, lightly beaten (for binding)
- Unsalted Butter: 30g (2 tablespoons), melted (optional, for richness in the mash)
- Plain Flour (All-Purpose Flour): 2-3 tablespoons, for dusting
- Salt: To taste (start with 1 teaspoon)
- Freshly Ground Black Pepper: To taste (start with 1/2 teaspoon)
- For the Crispy Coating:
- Plain Flour (All-Purpose Flour): 100g (approx. 3/4 cup)
- Eggs: 2 large, free-range, lightly beaten
- Panko Breadcrumbs: 150g (approx. 1.5 cups) (or regular dried breadcrumbs)
- For Frying:
- Vegetable Oil or Light Olive Oil: 3-4 tablespoons, or as needed for shallow frying
This combination ensures a flavourful, well-textured fish cake that holds its shape beautifully during cooking and delivers that sought-after crispy exterior.
Step-by-Step Instructions for Making Potato and Salmon Fish Cakes
Follow these detailed instructions to create flawless potato and salmon fish cakes every time. The process is straightforward and can be broken down into manageable stages.
Phase 1: Preparing the Key Components
- Cook the Salmon (if using fresh):
- Place the salmon fillet in a shallow pan. Add the bay leaf, peppercorns, lemon slice, and parsley stalks.
- Pour in enough cold water (or milk for a richer flavour) to just cover the salmon.
- Bring to a gentle simmer over medium heat. Do NOT boil vigorously.
- Once simmering, reduce the heat to low, cover, and poach for 8-12 minutes, depending on the thickness of the fillet, until the salmon is just cooked through and flakes easily.
- Carefully remove the salmon from the poaching liquid and set it on a plate. Allow it to cool slightly, then flake it into large chunks using two forks, discarding any skin and bones. Set aside.
- (If using canned salmon, simply drain it thoroughly and flake it.)
- Cook the Potatoes:
- Place the peeled and quartered potatoes in a large saucepan and cover with cold, salted water.
- Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander and let them steam dry for 5-10 minutes. This step is crucial for removing excess moisture, which helps prevent soggy fish cakes.
Phase 2: Creating the Fish Cake Mixture
- Mash the Potatoes:
- Return the dry potatoes to the saucepan (or a large mixing bowl).
- Mash them thoroughly until smooth. You can use a potato masher or a ricer for the smoothest texture. Avoid over-mashing, which can make them gluey.
- If using, stir in the melted butter while the potatoes are still warm.
- Combine Ingredients:
- To the mashed potatoes, add the flaked salmon, finely sliced spring onions, chopped dill, chopped parsley, lemon zest, and the juice of half a lemon.
- Season generously with salt and freshly ground black pepper. Remember that potatoes absorb a lot of salt.
- Add the lightly beaten egg (the single egg for binding).
- Gently fold all the ingredients together with a fork or spatula until just combined. Be careful not to overmix, as this can break down the salmon too much and make the potatoes gummy. The aim is to have visible flakes of salmon within the mixture.
- Taste and Adjust Seasoning:
- Take a small amount of the mixture (you can quickly pan-fry a tiny patty if you prefer) and taste for seasoning. Adjust salt, pepper, or lemon juice as needed.
- Chill the Mixture (Highly Recommended):
- Cover the bowl with cling film (plastic wrap) and refrigerate for at least 30 minutes, or up to 2 hours (or even overnight). Chilling the mixture makes it firmer and much easier to shape, and helps the fish cakes hold together during cooking.
Phase 3: Shaping and Coating the Fish Cakes
- Shape the Patties:
- Lightly flour a clean work surface or a baking tray.
- Take a handful of the chilled mixture (about 1/2 to 3/4 cup, depending on desired size) and gently shape it into a round patty, about 2-2.5cm (3/4 to 1 inch) thick. You can use a cookie cutter for uniform shapes if desired.
- Place the shaped patties on the floured surface or tray. Repeat with the remaining mixture. You should get about 8-10 medium-sized fish cakes.
- Set up the Breading Station:
- Prepare three shallow dishes or plates.
- In the first dish, place the 100g of plain flour. Season it lightly with a pinch of salt and pepper.
- In the second dish, place the 2 beaten eggs.
- In the third dish, place the panko breadcrumbs.
- Coat the Fish Cakes:
- Working with one patty at a time, gently dredge it in the seasoned flour, ensuring it’s lightly coated on all sides. Shake off any excess flour.
- Next, dip the floured patty into the beaten egg, allowing any excess egg to drip off.
- Finally, press the egg-coated patty firmly into the panko breadcrumbs, ensuring an even and generous coating on all sides and edges. This triple coating is key to a super crispy finish.
- Place the coated fish cakes on a clean baking tray lined with parchment paper.
- (Optional but recommended for extra crispiness and stability: Chill the coated fish cakes in the refrigerator for another 15-30 minutes before frying.)
Phase 4: Cooking the Fish Cakes
- Pan-Frying Method (Recommended for best crispiness):
- Heat the vegetable or light olive oil in a large, non-stick frying pan or skillet over medium heat. You need enough oil to generously coat the bottom of the pan (about 0.5 cm or 1/4 inch deep). The oil is ready when a breadcrumb sizzles gently upon contact.
- Carefully place a few fish cakes into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry for 4-5 minutes on each side, or until beautifully golden brown and crispy, and heated through. Adjust the heat if they are browning too quickly.
- Once cooked, remove the fish cakes from the pan using a slotted spatula and place them on a wire rack set over a baking sheet (to allow air circulation and maintain crispiness) or on a plate lined with paper towels to drain any excess oil.
- Keep the cooked fish cakes warm in a low oven (around 100°C / 200°F) while you cook the remaining batches.
- Baking Method (Healthier Alternative):
- Preheat your oven to 200°C (400°F, Gas Mark 6).
- Lightly grease a baking sheet or line it with parchment paper.
- Arrange the coated fish cakes on the prepared baking sheet in a single layer.
- For extra crispiness, you can lightly spray the tops of the fish cakes with cooking oil spray.
- Bake for 20-25 minutes, flipping them halfway through, until golden brown, crispy, and heated through.
- Air Frying Method:
- Preheat your air fryer to 190°C (375°F).
- Lightly spray the air fryer basket and the fish cakes with cooking oil.
- Arrange the fish cakes in a single layer in the air fryer basket (you may need to cook in batches).
- Air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
Serve immediately with your favourite accompaniments.
Nutrition Facts
- Servings: This recipe yields approximately 8-10 medium-sized fish cakes.
- Estimated Calories per Serving: Approximately 350-450 calories per 2 fish cakes (pan-fried), excluding any sides or sauces.
Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used, portion sizes, and cooking methods. For precise nutritional data, it’s recommended to use a specialized calculator with your exact ingredients.
Preparation Time
Understanding the time commitment helps in planning your meal prep efficiently.
- Preparation Time (including poaching salmon and mashing potatoes): 45-60 minutes
- Chilling Time (Mixture + Coated Cakes): Minimum 45 minutes (can be extended up to several hours or overnight for the mixture)
- Cooking Time (Frying/Baking): 20-30 minutes (in batches if frying)
- Total Time (excluding extended chilling): Approximately 1 hour 50 minutes to 2 hours 30 minutes
While there are a few steps, many can be done in advance, making the final assembly and cooking relatively quick.
How to Serve Your Delicious Potato and Salmon Fish Cakes
These versatile fish cakes can be dressed up or down, making them suitable for various occasions. Here are some delightful ways to serve them:
- Classic Comfort:
- Serve warm with a generous dollop of homemade tartar sauce or a good quality store-bought version.
- Accompanied by a side of chunky chips (fries) or sweet potato fries.
- A portion of garden peas or mushy peas completes this traditional pairing.
- Lighter Lunch Option:
- Place a fish cake on a bed of mixed green salad with a light vinaigrette dressing (lemon-based works wonderfully).
- Serve with a side of steamed asparagus or green beans almondine.
- A squeeze of fresh lemon juice over the fish cakes just before serving.
- Elegant Appetizer:
- Make smaller, bite-sized fish cakes (mini patties).
- Serve with a sophisticated dill and caper aioli or a spicy sriracha mayonnaise.
- Garnish with microgreens or a sprig of fresh dill.
- Family-Friendly Meal:
- Serve in a soft bun like a burger, with lettuce, tomato, and a creamy sauce.
- Alongside creamy coleslaw and corn on the cob.
- Brunch Star:
- Top a fish cake with a perfectly poached egg and a drizzle of hollandaise sauce.
- Serve with wilted spinach on the side.
- Sauce Sensations:
- Sweet Chili Sauce: Adds a lovely sweet and spicy kick.
- Lemon Herb Yogurt Dip: Mix Greek yogurt with chopped dill, parsley, lemon juice, and a touch of garlic.
- Watercress Pesto: A peppery and vibrant alternative.
- Garnishes:
- Always offer lemon wedges on the side for a fresh citrus burst.
- A sprinkle of freshly chopped parsley or chives before serving adds colour and freshness.
Experiment with these suggestions to find your family’s favourite way to enjoy these delightful potato and salmon fish cakes!
Additional Tips for Fish Cake Perfection
Elevate your fish cake game with these expert tips, ensuring success every single time.
- Don’t Overwork the Potato: When mashing the potatoes, aim for a fluffy texture. Over-mashing or using a food processor can develop the starches too much, resulting in a gluey, dense texture for your fish cakes. A simple potato masher or ricer is best. Also, ensure they are well-drained and steam-dried to remove excess moisture.
- The Chill Factor is Key: Chilling the fish cake mixture before shaping, and then again after coating, is not just a suggestion – it’s almost a necessity. Chilling firms up the mixture, making it significantly easier to handle and shape. It also helps the breadcrumb coating adhere better and, most importantly, prevents the fish cakes from falling apart during cooking. Don’t skip this if you want well-formed, sturdy fish cakes.
- Flavour Boosters & Variations: Don’t be afraid to experiment with flavours!
- Smoked Salmon: Substitute a portion of the fresh/canned salmon with smoked salmon trimmings for a deeper, smoky flavour.
- Spice it Up: Add a pinch of cayenne pepper, a dash of Tabasco, or some finely chopped red chili to the mixture for a little heat.
- Other Herbs: Chives, tarragon, or even a hint of mint can work beautifully.
- Capers or Gherkins: Finely chopped capers or gherkins (cornichons) can add a lovely piquant tang.
- Mustard: A teaspoon of Dijon or wholegrain mustard can add complexity.
- Achieving the Perfect Crisp: For that irresistible crispy coating, Panko breadcrumbs are your best friend. They are larger and flakier than regular breadcrumbs, creating a crunchier texture. Ensure your oil is at the right temperature before frying – too low and they absorb oil, too high and the outside burns before the inside is hot. Don’t overcrowd the pan, as this lowers the oil temperature.
- Make-Ahead & Freezing Instructions: These fish cakes are fantastic for meal prepping.
- Make-Ahead: The mixture can be made a day in advance and kept covered in the fridge. You can also shape and coat the fish cakes, then store them on a parchment-lined tray, covered, in the fridge for up to 24 hours before cooking.
- Freezing Uncooked: Arrange the coated, uncooked fish cakes in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the frying or baking time.
- Freezing Cooked: Cool the cooked fish cakes completely, then freeze as above. Reheat in the oven at 180°C (350°F) for 15-20 minutes, or until heated through and crispy.
FAQ: Your Potato and Salmon Fish Cake Questions Answered
Here are answers to some common questions you might have about making these potato and salmon fish cakes.
Q1: Why are my fish cakes falling apart when I try to fry them?
A: This is a common issue with a few potential culprits. Firstly, the mixture might be too wet. This can happen if the potatoes weren’t drained and dried properly, or if there’s too much liquid from other ingredients. Secondly, not enough binder – ensure you’ve used the egg. Thirdly, and most commonly, the mixture wasn’t chilled sufficiently. Chilling firms up the patties, making them much more stable. Also, ensure your oil is hot enough; if it’s too cool, the fish cakes will sit in it and absorb oil, becoming soggy and more prone to disintegrating. Finally, be gentle when flipping them in the pan.
Q2: Can I use leftover cooked salmon or leftover mashed potatoes for this recipe?
A: Absolutely! This recipe is a fantastic way to use up leftovers.
* Leftover Cooked Salmon: Simply flake it and add it to the mixture as per the recipe. Ensure it’s not overly dry.
* Leftover Mashed Potatoes: Yes, but be mindful of their consistency. If your leftover mash is already very creamy (with lots of milk/butter), your fish cake mixture might become too soft. You might need to add a little extra flour to the mixture to compensate or chill it for longer. It’s best if the leftover mash is relatively plain.
Q3: What’s the best type of potato to use for fish cakes?
A: Starchy potatoes are generally best for fish cakes because they result in a fluffier mash that holds together well without becoming gluey. Good varieties include Maris Piper, Russet, King Edward, or Desiree. Avoid waxy potatoes (like Charlotte or new potatoes) as they can become watery or too firm when mashed for this purpose.
Q4: Can I make these fish cakes gluten-free?
A: Yes, you can easily adapt this recipe to be gluten-free.
* Flour: Use a gluten-free all-purpose flour blend for dusting the patties and in the mixture if needed.
* Breadcrumbs: Substitute the panko breadcrumbs with gluten-free breadcrumbs. Many brands offer excellent gluten-free panko-style crumbs now, which will give you a similar crispy texture. Alternatively, crushed gluten-free cornflakes or rice Chex can also work for a crispy coating.
Q5: How long will the cooked fish cakes last in the refrigerator?
A: Cooked potato and salmon fish cakes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, it’s best to use an oven or air fryer to retain their crispiness. Preheat your oven to 180°C (350°F) and bake for 10-15 minutes, or until heated through. Microwaving will make them soft, but is an option if you’re in a hurry.