Mel and Mal's Quick Fishcakes

  • 1 small tin of Wild Red Salmon, lightly mashed using a fork
  • 4 spring onions, finely chopped
  • 4 tbsp of sweet chilli dipping sauce
  • 5 small Maris Piper potatoes, peeled and quartered
  • 5 tbsp fresh coriander, finely chopped
  • 1 tbsp of fresh dill or tarragon
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 red chilli, deseeded and finely chopped
  • 4 eggs, 3lightly beaten in one shallow dish, one left whole
  • 1 tbsp of plain flour, sifted into another shallow dish
  • 8 slices of white bread, zapped into breadcrumbs (and in shallow dish)
  • Juice of 1 lemon
  • Crisp n Dry oil

Fantastic fishcakes using store cupboard tinned fish so not only convenient, but one of the tastiest fish cakes I have ever put together

I also use fresh herbs in this recipe which really brings out the flavour of the fish

Serves : 4        Prep/Cooking Time : 55 mins

Tip : Use Crisp n Dry oil for this recipe as nothing can beat it for giving a lovely crisp outer shell and soft and fluffy inside


Prepare the Potatoes & Fish

Boil the potatoes until soft and then put through a potato ricer to ensure the potato is nicely smooth and lump free. Put aside and allow to cool

Place the salmon, fresh herbs, spring onions, sweet chilli sauce, chillies and salt and pepper into a large bowl and mix together using a fork

Mix Together & Shape

Add the cooled potatoes and add the whole egg and mix well

Now add enough breadcrumbs to bind the mixture together and allow this to rest for 10 minutes

Roll the fish mixture into small balls, roll them in the flour, shaking off the excess, then dip into the beaten egg wash and then into the breadcrumbs.

Cook & Serve

Place enough Crisp n Dry oil to just cover the base of a heavy duty 24cm fry pan and heat gently until hot

Carefully place the fish cakes into the hot oil and then squash them down to make a flatter round then cook on a low to moderate heat, fry on both sides until crisp and golden brown

Transfer to kitchen towel to drain off any oil and sprinkle with the fresh lemon juice.

Serve on a bed of peas and/or homemade chips

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