Salmon Fishcakes Recipe with a Picture Guide
Learn to prepare Salmon Fishcakes using salmon fillets, mashed potatoes, eggs, breadcrumbs, spring onions, butter, and flour. Below is a simple Salmon Fishcakes Recipe guide to help you through.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the Salmon Fishcakes Recipe ingredients on the preparation table.
- Peel and boil the potatoes. Mash them.
- Beat the eggs in a clean bowl.
- Place the necessary cooking equipment nearby.
How to prepare Salmon Fishcakes
Follow the steps below to the end.
Ingredients
- 8- salmon fillet
- 800g- potatoes
- 2tbsp- butter
- 2tbsp- crème fraiche
- 4- spring onions
- 20g- flat- leaf parsley
- 1tbsp- fresh dill
- 1tbsp- lemon juice
- 2 cups- breadcrumbs
- 2- eggs
- 1/2 cup- flour
- salt to taste
- black pepper
Nutritional Information
- Protein: 24.5g
- Carb: 18.0g
- Energy: 1821kJ
- Fibre: 1.6g
- Sugar: 1.5g
- Cals: 438kcal
- Fat: 30.2g
- Sat fat: 13.6g
Directions
1. Prepare the potatoes.
Boil the potatoes in salted water until tender. Drain and mash with butter until smooth. Allow to cool slightly.
2. Prepare the salmon.
Poach the salmon fillets until just cooked. Remove the skin and flake into pieces.
3. Mix the fish cakes.
In a bowl, combine the mashed potatoes, flaked salmon, cre'me fraiche, spring onion, parsley, dill, and lemon juice. Season with salt and black pepper. Mix gently until well combined.
4. Shape the fishcakes.
Divide the mixture into even portions and shape into round cakes.
5. Coat the fish cakes.
Lightly dust each cake with flour, dip it into beaten eggs, then coat with breadcrumbs.
6. Cook the fish cakes.
Heat the vegetable oil in a pan over medium heat. Fry the fish cakes for 5 minutes on each side until golden brown and heated through.
7. Serve.
Remove and drain on paper towels and serve.
