All Recipes

Salmon Fish Cakes With Dill


4 servings


35 minutes

total time


450g floury potatoes, cut into chunks

350g salmon (about 3 fillets)

2 tsp tomato ketchup

1 tsp English mustard

zest ½ lemon, plus wedges to serve

1 heaped tbsp chopped parsley

1 heaped tbsp chopped dill

3 tbsp plain flour

1 egg, beaten

100g dried breadcrumb

4 tbsp sunflower oil

salad, to serve


Heat the grill.

Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.

Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

Shape into 4 large fish cakes.

Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.

Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.

Serve with salad and lemon wedges.


2024-01-28 -

Result: Delicious! They are quite soft but they don’t fall apart and taste delicious.

Recipe: as stated. I finely cubed and added a daikon (uncooked). It was delightfully crunchy and actually much nicer with the little tender crunch!

Method: as stated. I made them too big the first time so I made smaller ones later so they’d be crisper and nicer.

Next time: Buy turnip and always add. :-)


Serving Size




Total Fat

23 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat





0.9 mg

Total Carbohydrate

48 g

Dietary Fiber

4 g

Total Sugars

2 g


26 g

4 servings


35 minutes

total time
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