Salmon or trout fishcakes

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Prep time:

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Serves: 6

By laurenmarie



  • 3 large egg

  • 2 Salmon or trout filets

  • 4 Potatoes (medium')

  • 1 Large egg

  • 50g Mature cheddar

  • Splash Milk

  • 1/2 Lemon juice


  1. Place the fish in a baking tray and roast in here oven with the lemon juice and salt and pepper if required. It’ll take about 17 minutes in a preheated fan oven.

  2. Peel the potatoes and chop into small chunks. Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are!

  3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra can go in the freezer)

  4. Beat the egg in to a bowl

  5. When the potatoes are done, drain the water away and add the cooked fish (skin removed) to the pan with the cheese and milk and mash until fully blended.

  6. Taking a palmful of of the potato and fish mixture, roll it first in here egg mix, then roll it in breadcrumbs until it’s fully covered.

  7. Cook on the griddle pad for about 2 minutes either side, just to brown and crisp the breadcrumbs.

I served these today with raw carrots and almonds, but on a colder day, steamed broccoli and peas would be more warming!

  • so about the bread! I like using 'authentic bread' because it’s sugar free and uses really basic ingredients, it’s tasty too!

Handy Hint

You need a clear half hour to make these, and a bit more to clear up! They freeze really well too and cook from the freezer in 20 minutes.

Additional Information

  • Make Ahead

  • Kids party

  • Kids can help

  • Budget

  • Basics

  • Fish

  • Main Course

  • Nut Free

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