Spicy Salmon Fishcakes with Chilli and Tomato Salsa

My own recipe here using fresh salmon and chilli to add a little kick. Bread crumbs and shallow frying on both sides add a lovely crispy texture with a smooth and delicious Salmon Filling.  I simply finish in the oven to cook all the way through.

for the fishcakes

  • approx. 500 grams cold mashed potatoes
  • 2 pieces of fresh salmon 
  • 15 grams unsalted butter (melted – if the mashed potato hasn’t got any butter in it)
  • 1 fat pinch of cayenne pepper or chilli powder
  • grated zest of 1 lemon
  • 1 Spring Onion Finely Chopped
  • 1 Fresh Red Chilli
  • Pinch of Chopped Chives
  • salt
  • pepper
  • 1 large egg

This dish is so easy so lets get going

  1. Peel Potatoes and boiled with a pinch of salt until Soft
  2. Just before the Potatoes are boiled, add a culinder with the salmon pieces inside. Place on top of the pan with the boiled potatoes. Cover with foil and steam until the salmon is cooked.
  3. Drain the potatoes and leave to stand until all water is drained.
  4. Add the butter, the potatoes to the pan
  5. Flake the salmon into the pan with the Potatoes and mash lightly
  6. Add the salt and pepper, chilli powder, fresh chilli, spring onion, chives, beaten egg, lemon and mix
  7. Leave to set in a fridge for half hour
  8. Now take the mixture and shape into fish cakes. You can use a small pastry ring if you wish.
  9. Pop back into the fridge to set until ready to cook

For The breadcrumbs

  • Fresh bread in popped into a food processor
  • 1 Beaten Egg
  1. Dip the fishcakes in the egg and into the breadcrumbs untill coated
  2. Lightly shallow fry until golden
  3. Pop in the oven (180c) for 15 minutes until cooked
  4. Serve with Lemon and a tomato Salsa


Great for lunch or dinner