Salmon Fishcakes

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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You can make variations of this recipe, either substituting tinned tuna or crabmeat or adding peas or sweetcorn or chopped spring onion, but it stands as a useful blueprint. I find it easier to make the fishcakes in advance, store them in the freezer and then cook from frozen. Bought matzo meal is better than bought breadcrumbs.


  • 150 g drained tinned salmon
  • 150 g cold mashed potato; that’s to say about 1 baking potato cooked, mashed and cooled


In a bowl, mix the salmon, potato, parmesan, paprika, lemon zest if you’re using, and half the beaten egg. Using your hands, form the mixture into balls, about the size of walnuts, and then flatten them slightly into fat little discs. Dredge them in flour, then dip them in the remaining egg and then in the breadcrumbs or matzo meal and let rest for 15 minutes in the fridge on a plate or tray li