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Potato & Salmon Fishcakes

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Potato & Salmon Fishcakes
  Tried & Tested


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Recipe featured in:

Barbecue recipes;  Budget recipes;  Fish recipes;  Kids recipes;  Lunch recipes;  Make Ahead recipes;  Salads & Starters recipes;  Salmon recipes;  Suitable to Freeze recipes 

This recipe was featured in:

 Delicious Dips & Entrees Collection,  Freezer Food Collection


This delicious fishcakes can be an accompaniment or the main meal.


Prep 20 min | Cook 20 min




  • 2 brushed potatoes, peeled, cut into cubes
  • 1 tablespoon each mayonnaise, chopped basil and parsley
  • 2 spring/green onions, finely sliced
  • 415g can red salmon, drained, flaked
  • 1/2 cup plain flour
  • 1 egg, lightly beaten
  • 1 1/2 cups breadcrumbs, made from 2-day-old bread
  • Paprika Aioli, to serve (see below)


  1. Place potato cubes into a saucepan and cover with water. Bring to the boil and cook for 10 min or until just tender. Drain, then return to saucepan. Place over medium heat and mash with a fork for 1 min. Remove from heat.
  2. Add mayonnaise, basil, parsley and spring/green onions and season well with salt and pepper. Mash to combine. Add salmon and gently fold through. Divide mixture into 8 patties, cover and chill for 30 min. Coat in plain flour, egg and breadcrumbs.
  3. Heat enough vegetable oil in a large non-stick frying pan over medium heat to cover base. Cook fish cakes for 4-5 min each side or until crisp and golden. Season with salt. Serve hot with Paprika Aioli, wedges and a watercress salad, or chill until required.


Follow directions until the end of Step 2. Wrap fish cakes individually in plastic wrap and freeze for up to 2 months. Thaw in fridge.


In a bowl, combine 1/2 cup whole-egg mayonnaise, the juice of 1 lemon, 1 clove crushed garlic and 2 teaspoons sweet paprika.

Source: that's life! TEST KITCHEN

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