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November 17, 2016

Just Eat It: Salmon Fishcakes

Salmon Fishcakes

This fabulous recipe from Franklins in East Dulwich makes 4-6 fishcakes… Enjoy!

500g       Salmon Fillet

500g       Peeled potatoes

250g       Panko breadcrumbs

1tbsp     Chopped capers

2tbsps   Chopped parsley

1              Egg, beaten and in a bowl

1              Small bowl of plain flour

1              Dash of oil

Salt & Pepper to taste

Lemon, Mayonnaise and a side salad to serve


1) Heat the oven to 180 degrees

2) Boil the potatoes for 20 minutes

3) Place the salmon in the oven and roast for 10/15 minutes

4) Drain and mash the potatoes (don’t use milk or butter)

5) Flake the salmon in to the mash

6) Add the chopped capers and parsley and season with salt and pepper

7) Shape the mix in to 4-6 cakes (depending on how hungry you are and whether you’re feeding adults or kids)

8) Roll each cake in the flour on all sides

9) Dip in the beaten egg

10) Cover them in panko breadcrumbs

11) Place the cakes on a baking sheet and sprinkle on some oil

12) Bake in the oven for 20 minutes at 180 degrees, turning after 10 minutes

13) Serve with lemon and mayonnaise (and a side salad if you’re feeling particularly adventurous)