Fish cakes with lemon and basil mayonnaise

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Prep time:

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Serves: 4

By AnnMumsnet



  • 230ml olive oil

  • 1 large egg

  • 1 tsp salt

  • 1 lemon zested and juiced

  • 225g floury potatoes peeled and cut into chunks

  • 3 tbsp fresh flat-leaf parsley chopped

  • 375g salmon fillets diced into 1cm pieces or sheets of smoked salmon

  • 6 spring onions thinly sliced

  • 2 tbsp spring onions chopped

  • 40g butter

  • 1 handful fresh basil chopped

  • 1 tsp lemon juice

  • 1 handful watercress (to serve)

  • 8 pinches black pepper


  1. For the salmon fishcakes, boil the potatoes in a pan of boiling water for 12-15 minutes, or until tender.
  2. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass the potatoes through a potato ricer or mash into a bowl and then set aside to cool slightly.
  3. Melt the butter in a frying pan and fry the spring onions for 2-3 minutes, or until just softened.
  4. Stir the spring onions, parsley, lemon zest and juice into the potatoes and stir until well combined. Season with plenty of salt and freshly ground black pepper, if desired, then add the salmon and carefully fold together.
  5. Divide the mixture into eight small fishcakes and heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until cooked through and golden-brown on both sides.
  6. Serve with lemon and basil mayonnaise - either by making it (see below) but if you don't have the time or the tools to make your own mayonnaise, simply use shop bought mayo instead and stir in 1 teaspoon freshly squeezed lemon juice, 1/3 cup chopped fresh basil and 2 tablespoons chopped sping onions

For the lemon and basil mayonnaise:

  1. While the potatoes are cooking, combine the egg, lemon juice, basil, green onions, salt and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly feed in the olive oil.
  2. When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise.
  3. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

Additional Information

  • Make Ahead

  • salmon

  • Potato

  • Fish

  • Starter

  • Main Course

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