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Salmon Fish Cakes


This is a great recipe for using up any leftover mashed potatoes. Remove any skin from the salmon and mash the soft bones into the flesh – an excellent, cheap source of calcium.

I always use semolina or couscous, instead of breadcrumbs, as they make a very crunchy coating that children love and they also absorb a lot less oil.

Serves 4

Total Time: 1 hour 5 minutes
Cook Time: 35 minutes
Prep Time: 30 minutes


  • 200g tinned salmon
  • 3 potatoes, mashed (approx)
  • 2 tsp dried parsley (or a handful of fresh parsley, finely chopped)
  • Zest of 1 lemon
  • 2 eggs
  • 100g semolina (optional)
  • Salt and freshly ground black pepper


  1. Drain and remove the skin from the tinned salmon.
  2. Place the salmon, potatoes, parsley and lemon zest into a large bowl.
  3. Beat 1 egg and add to the potato mix to bind it together.
  4. Divide the mix into 4 equal sizes and shape each into a cake. Cool in the fridge for 5 minutes.
  5. Beat the remaining egg and place the semolina, if using, into a separate bowl.
  6. Dip the cakes, one at a time, into the egg mix and then roll in the semolina. Place on a plate or tray.
  7. Repeat with remaining cakes. Chill until required, or the fishcakes can be frozen individually at this stage.
  8. Heat some oil in a frying pan and shallow fry on both sides until golden brown and piping hot.
  9. Serve hot with a salad or vegetables and a parsley sauce or try a hot chilli dressing.

– Recipe courtesy of Sian’s Plan

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