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Salmon fish cakes

Salmon fish cakes

Making your own fishcakes is quicker and easier than you might think

  • Feeds 2Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    3453kj 827kcal
  • Fat
    High 67%
  • Saturates
    High 71%
  • Sugar
    Low 67%
  • Salt
    Low 67%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 2 tbsp Co-op olive oil
  • 2 x 220g Co-op salmon fillets
  • Handful fresh coriander, chopped, or 2 tsp dried
  • 1 x 400g pack Co-op mashed potato
  • Zest of 1/2 lemon
  • 4 tbsp Co-op plain flour
  • Serve with lemon wedges, watercress and chilli mayonnaise (optional)


  1. Brush a bit of oil on the skin of the salmon fillets and fry, skin side down, for about 5 mins
  2. Turn over and cook for another 3 mins, or until just cooked
  3. Flake the salmon into a bowl, add the coriander, mash and lemon zest, and mash together with a fork
  4. Divide the mixture into 4 equal parts and shape into fish cakes
  5. Using a bowl or plate, dip each fish cake in the flour to coat
  6. Fry in the rest of the oil for 3 mins on each side, until golden and crisp
  7. Serve with lemon wedges, watercress and a dollop of chilli mayo, if you like

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