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Crunchy Salmon Fishcakes

Prep Cooking Serves
20 mins 10 mins 4 Adults

Easy salmon fishcakes with a twist


  • 450g floury potatoes
  • 350g fresh salmon
  • 2tsp tomato puree or ketchup
  • 1 tsp English mustard
  • Finely grated zest of half a lemon, plus wedges to serve
  • I generous tbsp chopped parsley
  • 1 generous tbsp chopped dill / tarragon
  • 3 tbsp plain flour
  • 1 beaten egg
  • 110g panko bread crumbs
  • 4 tbsp of Fussels Extra Virgin Rapeseed Oil
  • A bit of butter
  • Salt and ground black pepper for seasoning.


Peel and chop the potatoes into small pieces and add to a pan of boiling water. Cook for up to 15 minutes until tender. Drain thoroughly, then mash with a knob of butter. A potato ricer is an excellent way of producing great mash.

Grill the salmon (skin up) for 5mins +, until cooked through. Leave to cool then remove the skin and flake.

Mix the potato, salmon, tomato puree, mustard, zest, herbs and season. Make sure that the ingredients are evenly spread.

Put the flour, beaten egg and breadcrumbs in 3 separate shallow dishes.

Using your hands, or a cooking ring, form the ingredients into evenly sized cakes.

Dip the cakes in the flour and dust off the excess, then dip in the egg and roll in the breadcrumbs.

Heat the oil in a large pan and fry over a medium to low heat for 3-4 minutes each side, but turn to avoid burning. Cook until golden brown.

Serve with a fresh salad, lemon wedges and either Fussels Classic Mayonnaise or Fussels Mint Mayonnaise.


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil