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Speedy salmon fish cakes

Oily fish is rich in omega 3 fatty acids. Omega 3 supports healthy brain functions and some studies have shown that they have been linked to the improvement of low-mood, although more research is still needed in this area.

This recipe is featured with kind permission from Waitrose - for more recipes visit

Serves 4


213g can Essential Waitrose Wild Pink Salmon, drained
400g essential Mashed Potato
2 Essential Salad Onions, finely sliced
1 Essential Lemon (scrubbed), zest of all, juice of 1/2, rest in wedges
1 Essential Free Range White Egg, beaten
75g dried white breadcrumbs
3 tbsp Essential Olive Oil
2 Essential Little Gem, trimmed and shredded
200g Essential Radish, trimmed and sliced
Tartare sauce, to serve (optional)


  1. Tip the salmon into a large mixing bowl. Add the mashed potato, salad onions and lemon zest; season. Use a fork to bring everything together, mashing in any bones and making sure the salad onions and salmon are evenly dispersed through the mash. Shape into 8 even fish cakes.
  2. Put the beaten egg in a shallow bowl, then spread the breadcrumbs over a plate. One at a time, coat the fish cakes in the egg, then coat in the breadcrumbs.
  3. Heat 2-3 tbsp oil in a large frying pan over a medium-high heat and fry the fish cakes for 3-4 minutes on each side until golden and piping hot (cook in batches, if needed). Meanwhile, make a salad with the little gem and radishes. Whisk together the lemon juice and remaining 1 tbsp oil, season and dress the salad. Serve the fish cakes and salad with the lemon wedges and tartare sauce, if liked.

Cook’s tip

Leftovers, dried breadcrumbs. Scatter over macaroni cheese, add to mince to bulk out burgers and meatballs, or mix with pesto to press onto chicken breasts or salmon before baking.


Typical values per serving when made using specific products in recipe

  • Energy - 1,417kJ/ 339kcals
  • Fat -17g
  • Saturated Fat - 3.7g
  • Carbohydrates - 25g
  • Sugars - 3.6g
  • Fibre - 3.4g
  • Protein - 19g
  • Salt -1.1g

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