Easy salmon fishcakes

Heart outline Heart 3 people Clock graphic 30 Min Cutlery circle Serves 4

John West Red Salmon 213G is mixed with mashed potato, ketchup, spicy English mustard, chopped herbs and rolled in breadcrumbs before being fried.


  • 450g potato, cut into chunks
  • 2 tsp tomato ketchup
  • 1 tsp Dijon mustard
  • Zest of ½ lemon, plus wedges to serve
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp dill, snipped
  • Salt and black pepper
  • 1 x John West Red Salmon 213G
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 100g breadcrumbs
  • 2 tbsp vegetable or rapeseed oil


To serve: Side salad

Step 1

Place the potatoes in a pot of salted water and bring to the boil over a medium-high heat. Cook for 12-15 minutes until tender. Drain, then return to the heat to steam dry for two minutes. Mash until smooth.

Step 2

Mix the potato, ketchup, mustard, lemon zest, herbs and salt and pepper.

Step 3

Lightly mix in the salmon, being careful not to break it up too much. Shape into four large fish cakes.

Step 4

Put the flour, egg and breadcrumbs in three separate dishes.

Step 5

Dip the salmon cakes into the flour, then the egg and finally coat in breadcrumbs.

Step 6

Heat the oil in a large pan over a medium-low heat. Cook the salmon cakes for 3-4 minutes per side until golden brown and crisp. Serve hot with lemon wedges and a side salad.

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