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Easy Salmon Fishcakes

These Easy Salmon Fishcakes make a delicious last minute meal or are a great way to use up leftovers.

Fish Recipes


  • 3 medium potatoes (or sweet potatoes)
  • 300g cooked salmon
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 150g breadcrumbs
  • 1 tbsp vegetable oil
  • 2 spring onions, chopped
  • 1 tbsp chopped coriander
  • 1 large egg, beaten

Method (click to mark as completed)


  1. Preheat the oven to 220°C/425°F/Gas 7.
  2. Bring a large pan of water to boil, add the potatoes and cook for around 20 minutes.
  3. Pour breadcrumbs onto one plate and pour the beaten egg on to another.
  4. Once potatoes are cooked, drain and mash them with a small knob of butter. Allow to cool.
  5. Add the fish and mix well then add the lemon, spring onion, coriander and a little pepper.
  6. Form 6 - 8 patties from the mixture and flatten by hand. The cooler the mash potato is when you do this; the easier it will be to form the patties.
  7. Take each pattie and dip both sides into the egg and then into the breadcrumbs.
  8. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan.
  9. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over.
  10. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
  11. Serve with a sprinkle of coriander.

Completed steps (click to remove last step)