Whenever I have any left over mashed potato, I buy a tin of red salmon and some fresh parsley to make delicious salmon fish cakes. Remove any skin from the salmon and mash the soft bones into the flesh - it’s an excellent cheap source of calcium. I always use semolina or couscous instead of breadcrumbs as they make a very crunchy coating that children love and they also absorb lots less oil.

Total Time: 35 minutes

Cook Time: 5 minutes

Prep Time: 30 minutes


  • 200 g Salmon (canned)
  • 3 Potato (Mashed approx)
  • 2 tsp Parsley (Use fresh if you prefer)
  • 1 Lemon zest
  • 2 Egg
  • 1 Pinch Seasoning
  • 100 g Semolina (Optional)


  1. Drain and remove the skin from the canned salmon. Finely cut parsley
  2. Place salmon, potatoes, parsley and lemon zest into a large bowl.
  3. Beat 1 egg, add to the potato mix to bind it altogether.
  4. Divide the mix into 4 equal sizes and shape each into a cake. Cool in the fridge for 5 minutes.
  5. Beat the remaining egg and add to left over eggs (if you have any), place semolina in a bowl.
  6. Dip the cakes, one at a time, into the egg mix then roll in the semolina. Place on a plate or tray
  7. Repeat with remaining cakes. Cool until required. Can be frozen individually at this stage.
  8. Shallow fry on both sides until golden brown and piping hot.
  9. Serve hot with a salad and parsley mayonnaise or vegetables and parsley sauce.

About Sian's Plan

Sian's Plan is an online meal planner that helps busy people eat well. The service is named after its Founder Sian Breslin, a professional home economist who’s taught thousands of families to cook. On the platform, Sian has created hundreds of recipes to help families prepare healthy, affordable and fuss-free meals in under 35 minutes. More information can be found at www.siansplan.com.