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–+ servings
5 salmon fish cakes piled on top of each other with chilli sauce dripping off.
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4.80 from 5 votes

Easy Salmon Fishcakes (No mess!)

Salmon fishcakes ready in 30 minutes with no messy breadcrumbs. Perfect for busy weeknights & easily adaptable.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: British
Diet: Low Calorie, Low Fat
Servings: 4
Calories: 346kcal
Author: Mimi Harrison
Cost: £1.09

Ingredients

  • 2 large potatoes, approx 350g (12.5 oz), peeled and sliced in half
  • 1 courgette, coarsely grated
  • 200 g tin wild pink salmon
  • 1 egg
  • 3 tbsp sweet chilli sauce, to serve
  • 3 spring onions, finely chopped

Cupboard Essentials

  • 4 tbsp plain flour
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

  • Add the potatoes to heavily salted boiling water. Set a timer for 15 minutes and cook the potatoes until they are fork tender.
  • Add the grated courgette to a clean tea-towel and squeeze over a sink to remove the excess liquid.
  • Add the drained potatoes to a bowl and mash with a potato masher. Season with salt and pepper, then add the courgette, salmon, spring onion, egg, chilli flakes and flour together. Mix to combine.
  • Make up 8 salmon fishcakes from the mixture and fry in a pan with 1 tbsp of olive oil. Cook for 4 minutes, then rotate and cook for a further 4 minutes.
  • Serve with sweet chilli sauce and enjoy!

Notes

  • Opt for tinned salmon in water over oil to avoid excessive greasiness in the fishcakes.
  • Ensure to squeeze out any excess water to prevent soggy fishcakes.
  • Achieve a golden-brown crisp by pre-heating the pan before frying the fishcakes, especially since there's no breadcrumb coating.

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 19g | Fat: 8g