Heavenly Salmon Fishcakes


Lime and Coriander Salmon Fishcakes.

This dish is full of essential fats and also softer on the palette, making them easier to eat.

Lime and Coriander Salmon Fishcakes.

  • IngredientsQuantity
  • Floury potatoes cut into chunks450g
  • Salmon fillet350g
  • Sweet chilli sauce2 tsp
  • Lime zest plus wedges to serve½
  • Lime juice1-tablespoon
  • Bunch chopped fresh coriander½
  • Plain Flour3 tbsp
  • Egg beaten1
  • Dried Breadcrumbs100g
  • Sunflower Oil4 tbsp


  1. 1.Heat the grill
  2. 2.Place the potatoes into water, cover and boil for 12-15 mins until tender.
  3. 3.Drain and leave to steam dry, then mash.
  4. 4.Season salmon and grill for 5 mins until just cooked, cool and break into large flakes.
  5. 5.Mix the potato mash, chilli sauce, lime juice, zest, coriander and some salt and pepper.
  6. 6.Lightly mix in the salmon, taking care not to break it up too much, shape into 4 large fishcakes.
  7. 7.Put the flour, egg and breadcrumbs into 3 shallow dishes, dip cakes into flour first, dust off excess, then into egg and finally coat in the breadcrumbs, repeat for all the fishcakes.
  8. 8.Heat the oil in a large frying pan and fry over a medium heat for 3-4 mins each side until golden and heated through.
  9. 9.Serve with vegetable or salad of your choice.
Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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