Salmon Fishcakes

Preparation info
  • Serves


    • Difficulty


Appears in
Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

I have made many versions of these light, potato-free fishcakes over the years. They are ideal for a light meal or even a first course. Serve with a really good mayonnaise flavoured with some chopped dill.


  • 350 g salmon fillets, skinned
  • 75 g fresh white breadcrumbs
  • 100


Briefly chop the salmon in a food processor; be careful not to over-process as you don’t want it to be too finely minced. Place in a mixing bowl with the breadcrumbs, goat’s cheese and spring onions. Season with salt and the chilli powder and mix together using a wooden spoon. Whisk the egg and extra yolk together and stir into the mixture. With well-floured hands, shape the mixture into 8 fair