Salmon fish cakes

Fish cakes are easy to make and great to freeze, too. You can use any fish you like, this recipe uses tinned salmon.

Serves: 4 adults Time: 45 minutes


  • 400g potatoes boiled and mashed
  • small tin of pink salmon, drained and flaked (remove any bones)
  • 4 tbsp fresh parsley, finely chopped
  • 100g fresh wholemeal breadcrumbs
  • 50g Cheddar cheese, grated
  • 1 egg, beaten
  • freshly ground black pepper


  1. Preheat the oven to 200°C or gas mark 6.
  2. Mix the cold mashed potato in a bowl with the salmon, 2 tbsp of parsley, 25g of the fresh breadcrumbs and black pepper.
  3. In a separate bowl, combine the rest of the breadcrumbs, parsley and grated cheese.
  4. Shape the fish mixture into eight round fish cakes, coat with a little beaten egg and then the breadcrumb mixture. Bake on a baking tray in the oven for 20 minutes until they’re golden brown.

Cook’s tips

  • Serve with a salad made with your favourite veg.
  • Don’t add butter, oil or milk to the mashed potatoes – it can make it too soft and difficult to handle.
  • Try using different types of fish – tinned tuna and cooked white fish are also good.
Each 89g serving contains:
  % of your Reference Intake (RI)) Adult RI
Energy 546kJ/130 kcal  
Fat 4.1g 6% RI 70g
1.7g 9% RI 20g
Sugars 1.5g 2% RI 90g
0.5g 8% RI 6g

Reference Intakes (RIs) are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.

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