Wednesday, July 19, 2006

Fish Cakes Recipe

This recipe makes about six salmon patties. We served them topped with mayonnaise and chopped dill. You will need about 2 medium potatoes for this recipe.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

130g cooked potato (boiled, steamed or microwaved)
210g tin salmon (this should yield about 130g of salmon meat)
1 tablespoon (20ml) mayonnaise
2 teaspoons finely chopped parsley
1 large egg yolk (we use eggs with a minimum weight of 59g)
3 teaspoons grated onion
Salt and pepper

1 egg
1 tablespoon (20ml) milk
About 2 tablespoons (25g) plain flour
Rounded 1/2 cup (50g) dry breadcrumbs

1 tablespoon (20ml) oil, for frying

Roughly mash cooked potato and allow to cool.

Remove skin and bones from salmon and flake into large pieces.

Place salmon, potato, mayonnaise, parsley, egg yolk, onion, salt and pepper into a bowl. ©

Gently stir ingredients to combine.

Refrigerate mixture for about 30 minutes to firm up.

Place egg and milk into a small bowl and beat together with a fork.

Shape cooled mixture into about six balls, and lightly coat each ball with flour.

Roll a ball in egg and milk mixture then coat with breadcrumbs, flattening the ball slightly to form a patty shape. Repeat with remaining balls.

Heat oil in a frying pan. Cook patties over medium heat for a few minutes on each side, until patties are golden brown and cooked through.


Blogger Therese said...

could you use tuna instead for this recipe? My family don't really like salmon. I find my recipe of tuna patties tend to fall apart too much. They are too messy to make.

4/5/07 9:56 pm  
Blogger Amanda and Debbie said...

Hi Therese,

Yes, canned tuna should also work in this recipe.

5/5/07 10:11 pm  
Blogger Therese said...

These turned out really well. They were not falling apart like my other recipe for Tuna patties. I will definitely be making them again.

16/5/07 5:49 pm  
Anonymous Anonymous said...

delicious! i made these fish cakes last night and they were complete success - thanks!

29/5/07 7:10 pm  
Anonymous Anonymous said...

Can you use cod for this?

16/8/07 3:54 am  
Blogger Unknown said...

Excellent recipe! I added cubed capsicum and sweet corn to the mixture as well. Very yummyyy.

19/8/07 2:23 am  
Anonymous Anonymous said...

Fantastic recipe for my boys, used cooked cod instead. We all loved it!

22/8/07 2:11 am  
Blogger Amanda and Debbie said...

Hi Lucinda

Any type of cooked, strongly flavoured fish should be suitable. We don't recommend using fish with a very mild flavour because it might make the fish cakes too bland.

22/8/07 2:48 pm  
Blogger Gae said...

I am going to make this for the first time tonight. What is it best served with. My family do not like salad

18/9/07 10:16 am  
Blogger Amanda and Debbie said...

Hi Gae

You could try serving the fish cakes with hot chips, or some steamed or boiled vegetables.

18/9/07 7:30 pm  
Anonymous Anonymous said...

hi guys. Would you recommend freezing these?

18/9/07 7:48 pm  
Blogger Amanda and Debbie said...

Hi Jess

Unfortunately we have never tried freezing these fish cakes, so we can't advise if the taste or texture would be altered. Please let us know the results if you decide to give it a go.

25/9/07 3:15 pm  
Blogger Rayne said...

These fish cakes were moist and tasty.

I used a large tin of high quality tuna instead of the salmon.

When I coated the balls I did not use milk I used the left over egg white with another egg.

Next time I want to try baking them in the oven on an oven rack to cut down fat. I will spray them with a light dusting of olive oil.

27/10/07 2:20 pm  
Anonymous Anonymous said...

I tried this recipe but only had tuna and salmon in the pantry so I used BOTH and added CHEESE. They were so moist and delicious... thanks for the great recipe it was a real hit!

26/11/07 8:06 pm  
Blogger Janelle said...

HI thank you very much this is a very delcious meal we used tuna instead of salmon, we also put corn in it. We will be making these again for sure.

26/1/08 8:21 pm  
Anonymous Anonymous said...

These were an absolute hit when i made them. To cut down on fat I grilled them in the oven for five minutes each side and they came out perfectly.

28/1/08 9:48 am  
Anonymous Anonymous said...

My husband made these for dinner last night and they where absolutely scrumptious served with slivers of mango and a lovely Italian tomato and basil salad he makes. very simple but fantastic Thanks for the recipe
Susan & Lucas

2/2/08 9:52 am  
Anonymous Anonymous said...

Hi both,
made these last night, wer'nt perfect in mix, but they tasted fantastic. Many thanx xx

5/2/08 6:05 am  
Anonymous Anonymous said...

Instead of using mayo when serving i used homemade aoli, a wedge of lemon and a green salad. it tasted fantastic!!

6/5/08 7:57 pm  
Anonymous Anonymous said...

Hi, I was wondering if I could use cornflour instead of plain flour for the coating? Will the taste still be the same?

3/8/08 9:55 pm  
Anonymous Anonymous said...

This recipe is very similar to croquette. I made it for dinner today. It was very tasty, my hubby likes it a lot. An idea of using salmon is really creative, though I used canned tuna :-D

6/8/08 12:54 am  
Blogger Amanda and Debbie said...

Hi Amanda,

Cornflour could be used instead of the plain flour. We don't think the flavour of the fish cakes would be noticeably affected.

7/8/08 3:34 pm  
Anonymous Anonymous said...

I had a 425g can of tuna so I just doubled the rest of the ingredients to coincide, added cheese & put in oven to reduce the fat rather than fry pan(thanks to other comments for the tips !!) It made 14 large size patties which didn't fall apart when adding to breadcrumbs etc. ABSOLUTELY BEAUTIFUL !!

7/8/08 9:58 pm  
Anonymous Anonymous said...

Hi, What should the oven temp be and for how long, also should I spray them with cooking oil.

8/8/08 11:11 am  
Blogger Amanda and Debbie said...

We suggest that you spray or brush the fish cakes with oil and bake at 210 degrees Celsius (190 degrees Celsius fan-forced) until golden brown and heated through. Turn them over halfway through the baking time.

26/8/08 8:07 pm  
Anonymous Anonymous said...

I made these fish cakes using Tuna and they were a hit with the whole family.... I also altered the recipie slightly and added a bit of sweet chilli sauce and corriander for a thai taste... was delicious...

3/9/08 4:56 pm  
Anonymous Anonymous said...

Hi, I made these on Friday and my husband (who doesn't see what the big fuss with fish cakes) ate 2 (large ones) that night and reheated two the next day for lunch. These are far the best fish cakes I've made. I added coriander because I had no parsley and accidentally added creamed corn instead of corn kernels. I added a few drops of mild Tabasco just for slight heat. I started flouring, egging and bread crumbing them, but both kids were crying so I just skipped the first 2 steps and went straight to bread crumbing the rest (which you couldn't tell the difference between them). I baked them as advised. The kids and hubby loved them so therefore it's a 'Keeper'. Thanks ladies.

8/9/08 2:31 pm  
Anonymous Anonymous said...

Yum! These are my mum's favourite and they were easy and didn't fall apart.

13/9/08 9:15 pm  
Anonymous Anonymous said...

I love your recipes! Your presentation and methods are excellent. Keep up the good work!

6/10/08 2:13 am  
Blogger kirby said...

hi before i try this could someone give me a recipe for a sauce or aioli that would be suitable my hubby doesnt like mayo on its own but will eat it in food.

24/10/08 3:03 pm  
Blogger Amanda and Debbie said...

Hi Kirby

Does your husband like tartare sauce? If not, you could serve the fish cakes with lemon wedges.

28/10/08 10:45 am  
Anonymous Anonymous said...

I used fresh tuna and minced it in the food processor and substituted basil for the parsley and added a minced garlic clove. I served with sweet chili sauce. Still, I found the recipe a little bland. It could do with some dried spices I think (haven't worked out which yet) and other ingredients like corn kernels.

11/11/08 2:44 pm  
Anonymous Anonymous said...

my very fussy toddler is happily devouring them as we speak! she also loved your veggie lasagna too. i think we're onto something!
thank you

14/11/08 5:53 pm  
Blogger Laraine said...

Why discard the skin and bone? They are both good for you and when well mashed up and mixed with potatoes, as in this recipe, even the finicky members of your family are unlikely to notice them.

17/12/08 8:09 am  
Anonymous Anonymous said...

This is such a great idea for using up leftover mash. Another great recipe!

9/1/09 10:00 pm  
Anonymous Anonymous said...

can these be made smaller and deep fried for starters or finger food?

24/1/09 1:16 pm  
Blogger Amanda and Debbie said...

We aren't sure whether these fish cakes would hold together during deep-frying. If you try deep-frying them, please let us know how they turn out.

30/1/09 6:51 pm  
Anonymous Anonymous said...


13/2/09 8:16 pm  
Blogger Parikshit Dalvi said...

One word - awesome.


13/3/09 7:23 pm  
Blogger Funnygirl said...

Thank You so much for this recipe, I tried it and it was so so good! I love it so much. I love your website too... Please keep up your good work. Thank You!

31/3/09 7:49 pm  
Anonymous Anonymous said...

What a fantastic recipe! ive made several different fish cakes and always struggle with them as they fall apart so easy as i cook them! These were not a problem at all!

Thank you!

2/4/09 12:36 pm  
Anonymous Anonymous said...

These are brilliant! I substituted the same weight of sweet potato for the potatoes and they came out beautifully. Two fussy toddlers and one hungry husband were very happy!

21/5/09 9:09 pm  
Anonymous Elle said...

My friends came over for a reunion party the other day, and Mum and I were deciding what food we'd dish up. We decided on Pork and Apple Chops, and mini Croqumbouche Profiterole Cakes, and then Mum suggested Fish Cakes.

I was like whaat? and like I didn't think it would go well, but Mum made it anyway, and I was glad she did, because it smelt really good and then we were snacking on it while we watched some TV, and it was seriously good.

Thanks millions. I'm sure Mum will come onto this website again to find more recipes. x)

8/6/09 8:36 pm  
Anonymous Red Cat said...

These are the best fish cakes I've ever made. They don't fall apart, yet are deliciously moist.

17/6/09 11:09 pm  
Anonymous chaunceys mum said...

absolutley love your site.
i have made a fair few of your recepies so now my other half thinks i should go on masterchef lol.
cant wait for the meatloaf recepie
my dad used to make the best meatloaf, wish i got his recepie before it was too late...

4/8/09 4:19 pm  
Anonymous Anonymous said...

seriously good cold the next day too!

12/8/09 10:04 pm  
Anonymous Anonymous said...

Just made these for dinner tonight... Really good, really yummy. I used tuna, but I also substituted Spring onion for the grated onion & added a tsp of mustard as well as a squeeze of lemon... They turned out great! I have been after a good fish cake recipe for ages and this one is a definite winner... Ta.

21/9/09 10:38 pm  
Blogger Unknown said...

Fabulous site - I'm working my way through your recipes and they've all been great so far :)
Is it possible to freeze these patties ? either before or after cooking ? Sorry if this has been asked before and thanks for all the excellent recipes.

28/9/09 5:08 pm  
Anonymous Anonymous said...

Fantastic recipe! I used left over snapper, and added 2 teaspoons of mint turned out great.

17/11/09 4:44 pm  
Anonymous Anonymous said...

Fantastic, Thankyou. I have tried a number of recipes before, and they either fall apart, are too dry or not tasty enough.
For this recipe, I used a mix of Tuna and Salmon. Added various dried herbs from the garden, corn, grated carrot and some freshly grated parmesan.
Hubby and I reckon they were the best patties I have made. Winner!

24/11/09 12:59 am  
Blogger rozikat said...

so delicious, first time i made it exactly as your recipe shows. next time, i added a few defrosted peas and used sweet potato instead of white potato. yum both ways!! <3

9/3/10 5:41 pm  
Blogger Unknown said...

I just made these again for the 2nd time, using tuna instead of salmon - this is a great recipe! This time I added some pesto in with the mix which added some extra flavour. Thanks for such a great site, I am gradually working my way through all the recipes :)

23/5/10 9:43 pm  
Anonymous Anonymous said...

Could we use smoked salmon slices for this recipe?

30/7/10 12:57 am  
Anonymous Anonymous said...

these were great. I used basil pesto instead of mayonaise which an awesome flavour. thanks

3/1/11 10:41 pm  
Blogger LouLou said...

Hi, could you use Panko flakes instead of breadcrumbs and natural yoghurt instead f mayo?

18/8/11 12:47 pm  
Anonymous Kathryn said...

These were awesome
ran out of mayo so I used tartare, worked just as well. Think it could use some peas or something though. Served with greens yummy! :)

13/10/11 8:03 pm  
Anonymous Anonymous said...

I don't usually cook fish but thought I would give this a go. Prepared them and told hubby all he had to do was fry them as I was out for the night. When I got home 2 hrs later, there was none left! Obvious winner. Making again today so I can taste them!

11/5/12 8:07 am  
Anonymous evie kat said...

Delicious recipe. I used red salmon and some chopped chives. I served them with aoli and a tomato salsa. I'll use the mango idea for summer with roquet leaves. I keep the skins on the potato too.This is on the menu nearly every week and the family loves them! The recipe can modified each time.

30/6/12 5:47 pm  

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