Fresh Salmon Fishcakes {Super Easy}

Fishcakes are such a good way to get the kids eating more fish and these fresh Salmon fishcakes are SO yummy and SO easy they’re going to be made again and again. And not only by the kids :)

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Fresh Salmon Fishcakes

Fishcakes are an awesome Mom Way to get the kids eating more fish. Yes, they delicious, yes, they’re coated in a crunchy golden breadcrumbed coating but they’re also packed full of super healthy fresh Salmon.

Lot’s of kids will eat Salmon in fishcakes, I suspect the buttery mashed potato helps quite a bit, but whatever the reason, these fishcakes have been being made in my kitchen for years now, and they’ve never failed to be gobbled down.

I buy Salmon on a fairly regular basis. It’s regularly on special where I live, I look for wild Salmon if I can get it, but in all honesty i’d rather buy any fresh Salmon that give the kids the frozen fish ‘shaped’ things I used to buy. These fishcakes are easy to make and once you’ve got the potatoes mashed (even quicker if you have some leftover mash in the fridge!) they’re pretty quick.

I generally serve these with some frozen peas and tomato sauce, and often make these when the kids have friends back for tea. It’s kid food at it’s finest I think, they keep the kids happy and you can sit back and enjoy them woolfing down their dinner knowing that while they might be covered in crunchy fried breadcrumbs, the inside’s full of goodness.

And yes, as the Mom it’s my duty to polish off any leftovers :)

* Make sure to chill the fishcake mixture before you form them into fishcakes. Warm mashed potato mixture is almost impossible to shape!

More Fish Recipes

• Kid friendly fish pie
• Leftover Salmon Frittata
• Cold Salmon salad
• Crispy skin Salmon
• Grilled fish Tacos
• Little Uns’ Salmon patties
• Lemon baked buttered fish
• Any day fish fingers

Make Ahead Fishcakes

One of the best things about these fishcakes is that you can make them ahead of time and have them fully prepared and in the fridge ready to cook. If you find yourself with some spare time (yeah, I know!) you can get these made and all you have to do is fry them.

I’ve made these up to 2 days ahead before. As long as the Salmon is fresh and has the time on it’s use by date, these will sit happily in the fridge waiting to be cooked. I leave them on a plate and cover the plate with food wrap and they stay fresh until you need them.

Bread Crumbing Fishcakes

Adding the breadcrumbs to your fishcakes is messy, i’ll warn you now.

You’ll be getting your fingers coated in fishcake mix, egg and breadcrumbs and it just loves to stick to your fingers! Top tip…don’t try to clean up between fishcakes, just go with the flow and keep going until all the mixture’s used up!

On the plus side, these are fun for kids to make and the mess makes them only more appealing!

Freezing Fishcakes

Can you freeze these fishcakes? You sure can! If you’ve used fresh (as in never before frozen) Salmon then you can make the fishcakes so they’re breadcrumbed, and then freeze them for up to one month. I add a piece of parchment paper between each fishcakes and them store in a Ziploc bag in a type of ‘column’, and then lay then on their side when I put them in the freezer to keep their shape.

When you want to thaw them, take out what you need and then lay them, single layer, on a plate and leave them in the fridge overnight to fully thaw. Once they’ve defrosted completely you can then pan fry them as per the recipe.

How To make Fresh Salmon Fishcakes

Ingredients

• 4 Large Potatoes Cooked and mashed
• 2 Salmon fillets Cooked and flaked
• 2 Small Eggs Whisked
• 2 tbsp Parsley Fresh, chopped into small pieces
• 1 Cup Breadcrumbs
• ½ Cup Flour
• 1 tbsp Butter For the potatoes
• ¼ Cup Olive oil
• Salt & Black Pepper To season

Instructions

• Peel and chop your potatoes into small pieces and boil until tender. Drain and then return to the pan. Add the butter and season well with salt and pepper. Mash the potatoes until smooth and set to one side to cool
• Pan fry the Salmon fillets and then flake into small pieces, removing any bones you find
• Add the Salmon to the potatoes, add the parsley and combine. Once the fishcake mixture is cool, put in the fridge for ½ hour to firm up
• Get 3 bowls out. Add the whisked eggs to one, the flour to another, and the breadcrumbs to the third
• Once the mixture is cold, use a dessert spoon to scoop out some of the mixture and form it into a ball
• Roll it in the flour, making sure the whole cake is covered, then roll it in the whisked egg and then dip it into the breadcrumbs. You can flatten the cakes out while you’re rolling them in the breadcrumbs and form your fishcake shape
• Put the fishcakes on a clean plate and repeat with all the mixture until it’s all used up. This recipe makes around 8 fishcakes, depending on the size you make them
• Add the oil to a large frying pan and heat the oil on a medium-high heat until it’s sizzling. Add your fishcakes and turn the heat down to medium
• Fry the fishcakes for several minutes on each side until the breadcrumbs are golden on both sides. I use a spatula to get right underneath the cakes so they don’t break apart
• Once the breadcrumbs are golden all round, serve!

Fresh Salmon Fishcakes Recipe

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