Golden, crispy and packed with fresh herbs, these simple salmon and potato cakes make an easy lunch, light dinner or delicious addition to the table.
There’s something wonderfully comforting about a homemade fish cake. Made with creamy mashed potato, quality canned salmon, fresh herbs and a hint of Dijon, these little cakes are crisp on the outside, soft and flavourful in the middle, and finished with creamy crème fraîche and tangy pickled onion.
They’re simple to prepare, perfect for using up leftover mashed potato, and best enjoyed with plenty of fresh lemon.
Ingredients
- 1 cup mashed potato, cooled
- 1 × 200 g can Stock Merchant salmon, drained
- White end of 1 shallot, finely diced
- A handful of fresh herbs (dill, parsley & coriander), finely chopped
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 small egg (or ½ a large egg, you don't want the mixture too wet)
- ½ cup breadcrumbs
- Plain flour, for dusting
- Olive oil, for frying
- ½ lemon, juice and zest
- Salt and pepper
To serve
- Crème fraîche
- Pickled onion
- Flaky sea salt
Method
- Add the cooled mashed potato, drained salmon, shallot, chopped herbs, mayonnaise, Dijon mustard and egg to a large bowl. Add a generous squeeze of lemon juice and season well with salt and pepper.
- Mix until just combined, then roll into balls and gently flatten into cakes. You should get around 6 cakes, depending on size.
- Heat a generous drizzle of olive oil in a frying pan over medium heat.
- While the pan is heating, lightly dust each cake in plain flour.
- Cook for around 2 minutes per side, turning gently until golden brown and crisp all over.
- Serve with a dollop of crème fraîche, pickled onion, fresh lemon zest, an extra squeeze of lemon juice and a sprinkle of flaky sea salt.
