Easy Crispy Salmon Fish Cakes

Crispy salmon fish cakes are a simple and easy meal to make for yourself and your family. They take less than an hour to make and are a huge hit with everyone.

Salmon, sweet potato coriander fish cakes on a bowl plate with spinach and crème fraiche
Crispy Salmon Fish Cakes

Bursting with healthy salmon and herbs, you won’t have to feel guilty about the great taste and easy preparation. Crunchy and crispy on the outside and soft and fluffy on the inside.

Fish cakes are one of the easiest things to make for your family. You put everything in a bowl and just mix together. Form them into little cakes and cook or freeze them for later.

Tips for Crispy Fish Cakes

  1. Let the potatoes steam dry in the pot after cooking to remove any excess moisture.
  2. Add 1 tablespoon of breadcrumbs if your mixture is too wet. Continue to add until you reach your desired consistency but remember the fridge will also help them get firm.
  3. The longer you leave it in the fridge, the easier it will be to cook and to keep them together.
  4. When frying, don’t turn them over until a crust has formed.

What other flavours can I try?

Fishcakes are a brilliant canvas to try lots of different flavours.

For example you could try:

  • spinach and cauliflower,
  • crab, spicy mayonnaise and white potato,
  • traditional Thai fish cake.

What can you serve Crispy Salmon Fish cakes with?

You can have them as a starter, snack or as part of your main meal. Serve them with your favourite dips such as crème fraiche or a creamy hummus and a fresh salad.

If you want something more substantial, serve them with crispy sweet potato wedges.

Can you Freeze Fishcakes?

After the fishcakes have been left in the fridge to chill, put in freezer bags and place in the freezer. The fishcakes will keep in the freezer for up to 2 months.

How do you cook frozen fish cakes?

  • Remove the fishcakes from the freezer and place them on a preheated baking tray in the middle of a preheated oven.
  • Reheat and cook them at 220°c/ 200°c Fan or 430°F.
  • Check the fishcakes are piping hot before serving.

Other Seafood Recipes

If you are a fan of seafood recipes, check out these as well:

If you have made any of my recipes and shared them on Instagram, please tag me @thelimetreekitchen and #thelimetreekitchen to make my day.

Salmon, sweet potato coriander fish cakes on a bowl plate with spinach and crème fraiche

Easy Crispy Salmon Fish Cakes

Author: Fiona Halligan
Crispy salmon fish cakes are bursting with healthy fish, sweet potato and herbs. They are the perfect family snack or as part of a main meal.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course, Snack, starter
Cuisine Asian, Irish
Servings 8 fish cakes
Calories 191 kcal

Ingredients
 
 

  • 3 large Sweet Potatoes washed, peeled and diced
  • 2 Salmon Fillets skinless, boneless or from a tin
  • 1 medium Lemon zested
  • Bunch of Coriander chopped finely
  • 1 large Egg
  • 1 tablespoon Plain Flour
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • Pinch of Salt to season
  • Pinch of Pepper to season
  • Drizzle of Olive Oil to cook
  • 1 large Lemon cut into wedges

Instructions
 

  • Fill a pot with cold water and add the diced potatoes. Add a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes until tender.
  • Heat the grill to a medium-high. Season the salmon fillets with salt and pepper and place on an oiled baking tray and grill for 6-8 mins until just cooked through.
  • Remove the salmon fillets from the grill and use a fork to flake apart the fillets.
  • When the potatoes are done, drain them and let them steam dry in the pot until cool. Mash the potatoes well.
  • Combine the potatoes, salmon, lemon zest, coriander, egg, flour, cumin, paprika and season with salt and pepper.
  • Make sure when you combine the salmon, it still keeps its firm texture. Don't over mix it.
  • Lightly dust a clean work surface and divide the mixture into 8 separate fish cakes, roughly 2cm thick. Shape with your hands.
  • Place them onto the floured plate and lightly dust the top of each one as you go.
  • Chill in the fridge for as long as you can (preferably overnight).
  • Heat the oil in a large non stick frying pan over a medium heat.
  • Add the fish cakes and fry for 5 minutes on each side until crispy and golden. They should have a crispy crust on both sides. Don't crowd the pan with too many cakes.
  • Serve warm with a wedge of lemon, crème fraiche and a spinach salad. Enjoy!

Notes

  1. Let the potatoes steam dry in the pot after cooking to remove any excess moisture.
  2. Add one tablespoon of breadcrumbs if your mixture is too wet.
  3. When mixing everything together, try not to break up the texture too much. You would like to keep some of the salmon chunky and flaky.
  4. Leave in the fridge overnight to firm up (if you have the time).
  5. When frying, don’t turn them over until a crust has formed. This will help them stay together.

Nutrition

Calories: 191kcalCarbohydrates: 29gProtein: 12gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 99mgPotassium: 691mgFiber: 5gSugar: 6gVitamin A: 18168IUVitamin C: 18mgCalcium: 56mgIron: 2mg
Keyword Fish Cakes, Salmon and Sweet Potato Fish Cakes, Salmon Fish Cake
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