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Salmon Fishcakes Recipe

Salmon Fishcakes Recipe

Delicious, family-friendly salmon and sweet potato fishcakes. Perfect for a quick and healthy dinner. A great idea for a weeknight meal. Full of protein and something the whole family will love!

Course Main Course
Cuisine British
Keyword salmon fishcake, salmon fishcakes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 people
Calories 272 kcal


Main Ingredients

  • About 2 cups of mashed potatoes with salt butter and milk added
  • Leftover cooked salmon or tinned salmon about 12 to 14 oz
  • 1 egg
  • About 1/2 tsp salt and pepper to taste
  • 2 tbsp chopped fresh Italian parsley

To coat

  • 1 egg beaten with a tablespoon of water
  • breadcrumbs with a dash of salt and pepper

To fry

  • olive oil or grapeseed oil


  1. Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl. Mix all the ingredients together using a fork to break up the fish, then form into patties.
  2. Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
  3. Place on a baking sheet and continue until the remaining mixture is finished.
  4. Fry gently over medium heat until golden brown on both sides, adding oil as needed.
  5. Place on a paper-towel-lined sheet to absorb the excess oil.
  6. Serve and enjoy.

Recipe Notes

Tip: If you have any leftover hard boiled eggs you can chop these up and add to the fishcake mixture.