Last Updated on March 12, 2024
Does anyone else remember the wealth of advertising around ‘Smash’ instant mashed potato? My mother, who hated all things processed, for some reason, decided that Smash was the exception that proved the rule and I grew up feasting on Smash slathered in butter. I suspect it may simply have been that with three growing and always ravenously hungry children, the option of just adding boiling water proved just too tempting. It’s a long time since I tried instant mash but a set of Idahoan Proper Mash samples got me thinking just how practical instant mash is for a small household. This homemade salmon fishcake recipe is a favourite of mine but when you are just making enough for one or two, that process of making mash first just seems a bit onerous.
Of course, you may have leftover mash – but for me, that never seems to coincide with leftover salmon. And to make my salmon fishcake recipe, you ideally need bits of leftover salmon for a frugal recipe. I trim the thin bits from salmon and white fish fillets that I am planning to freeze and use for fishcakes and fish pie. That way, my ‘whole’ fillet recipes don’t end up with an overcooked bit – and my fishcakes are almost free!
Classic British fishcakes, unlike their Asian cousins, are made with a mix of fish and mashed potato together with herbs. While Mary Berry uses a classic bechamel and cheese to create a wonderfully luxurious fishcake, for me that’s not the real thing but rather closer to Spanish croquetas. The easiest fishcake recipe of all makes up patties from the seasoned fish and potato mix, then just dusts the patties in flour before frying. Jamie Oliver who offers his followers any number of fishcake variations, does just that for his Simple Fishcakes. But, for me, the effort of an egg and crumb coating is worth it. The result is a super crisp shell which opens to reveal a moist and beautifully flavoured fishcake. It’s all about balance.
These salmon fishcakes freeze well uncooked – and will keep for 2 to 3 months in the freezer. Or, if you pre-cook them, you can keep them in the fridge for a couple of days and reheat them in an air fryer or oven for a few minutes. A perfect quick lunch or supper.
Here’s how to make them – I’ve used Idahoan butter and herb mash here, but you can substitute leftover mash (if you have any) and just stir through a teaspoon of fresh chopped parsley, dill or tarragon.
For four reasonable-sized fishcakes you’ll need an egg, 75 grams of fresh salmon or a mix of salmon and white fish, around 250 grams of mashed potato (that’s about half the quantity you’ll get from one packet of Idahoan proper mash, breadcrumbs and flour. And a neutral oil to fry your fishcakes. I like to poach the fish in a little water but you can grill it or wrap it in foil and oven-bake it if you prefer. Once it’s cooked set it to one side to cool down and make up your mash.
Then mix the two and season with salt and pepper. You can add fresh herbs or a little paprika too if you want, but since my instant mash was laced with herbs already I didn’t bother.
You’ll need a crumbing station – ideally 3 shallow bowls. Put the egg in one and beat lightly with a fork. Use a sieve to add a thick layer of plain flour to the second and put your breadcrumbs in the third. For fishcakes, you can use homemade breadcrumbs from leftover bread, commercial classic-style breadcrumbs or panko breadcrumbs for an altogether posher finish.Divide your mixture into four and use your hands to make balls of the potato and fish mixture. Then, roll the balls in the flour and flatten them slightly into patties. Put them one by one in the egg mixture and either turn them carefully or use a pastry brush to coat them well. Finally, dip them one by one in the breadcrumbs and turn them so that all the cake is well coated.
Lay the fishcakes out on a tray or plate and cover with cling film. Put the whole thing in the fridge and leave for anything from 30 minutes to 8 hours. At this point, you can freeze any fishcakes you don’t want to eat immediately.
You can cook them in the air fryer by spraying them lightly with cooking oil. I use the air fryer setting and cook on 215c for around 10 minutes but as all air fryers work differently you may need to adjust the timings. For the ultimate result, fill a deep frying pan or saute pan with half a centimetre of neutral oil and heat to just smoking. Turn the heat down to low-medium and put the fishcakes in. You’ll need to turn them once – watch out for the bottom half getting a nice golden brown colour (about 4-5 minutes), then cook them on the other side till you have an even brown.
Drain each salmon fishcake on kitchen roll and eat immediately. I served mine on a bed of buttered spinach with a homemade tomato sauce.
Here’s a printable version of the recipe so you can make them yourself at home
Easy Salmon Fish Cake Recipe
Ingredients
- 75 grams fresh salmon or fresh salmon and white fish
- 250 grams mashed potatoes I used Idahoan instant butter and herb mash
- 1 egg
- 2 tablespoons plain flour
- 2 tablespoons breadcrumbs
- salt and pepper to taste
- fresh herbs of your choice parsley, dill or tarragon
- neutral cooking oil
Instructions
- Cook the fish by grilling or poaching in the microwave
- Remove the skin from the fish and break into large flakes
- Season the mashed potato with salt and pepper
- Gently mix in the fish flakes
- Form the fish mix into four balls
- Sift the flour into a shallow bowl
- Roll the fish balls in the flour then flatten carefully to make patties
- Beat the egg lightly in a shallow bowl
- Put the floured fish patties in the egg mix and either turn carefully or use a pastry brush to cover the whole patty
- Put the breadcrumbs in a shallow bowl and add the fish patties one by one, turning them to coat them well
- Lay the patties out on a tray or plate, cover loosely and put in the fridge to chill for at least 30 minutes
- When you are ready to cook, heat around half a cm of oil in a deep frying pan
- Add the patties and cook on one side for 4-5 minutes
- Turn each patty and continue to cook until the patties are evenly golden brown
- Drain on kitchen roll and serve immediately
Nutrition
We’ve made this with fresh salmon and it is always delicious! My kids love it with green yogurt dressing!
Fantastic recipe! My husband is already asking when I will be making these salmon fish cakes again!
This is not like any fish patty I’ve ever had. It’s super easy to make and full of great flavors. I can’t wait to try this Salmon fishcake.
I’ve been trying to add more seafood to our diets and these fishcakes were the perfect way to do it! Super flavorful and delicious!