What better way to use up your leftovers than by creating these salmon fish cakes!
Whenever I have any leftover 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.
Salmon fish cakes recipe
Cook Time: 5 minutes
Prep Time: 30 minutes
Total Time: 35 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)
Drain and remove the skin from the canned salmon. Finely cut parsley
Place salmon, potatoes, parsley, and lemon zest into a large bowl.
Beat 1 egg, add to the potato mix to bind it all together.
Divide the mix into 4 equal sizes and shape each into a cake. Cool in the fridge for 5 minutes.
Beat the remaining egg and add to leftover eggs (if you have any), place semolina in a bowl.
Dip the cakes, one at a time, into the egg mix then roll in the semolina. Place on a plate or tray
Repeat with remaining cakes. Cool until required. Can be frozen individually at this stage.
Shallow fry on both sides until golden brown and piping hot.
Serve hot with a salad and parsley mayonnaise or vegetables and parsley sauce.
*Originally published June 2017. Updated January 2022.