Salmon and Leek Fishcakes

14 Mar


I absolutely love salmon and sweet chilli sauce, put the two together and I’m in heaven. This is a fantastically simple recipe that has a few parts to it and can get a tiny bit messy especially when trying to coat the patties in the flour, egg and breadcrumbs but it’s all so straight forward and easy that even the most amateur chef will be flying. The leeks are great for bulking out the mash potatoes without the added calories and also make it much lighter. These would be handy to have pre-made and in the fridge if you were hosting a dinner party or you knew you’d have little time in the evening. Any way you make them, they are so delicious and a must try. They are also great for people who aren’t sure about fish as the salmon taste is subtle and delicate.


Salmon and Leek Fishcakes (Serves 2)

3 medium sized potatoes

2 leeks

a knob of butter

1tsp dried parsley

1tsp dried coriander

rapeseed oil

250g fillet of salmon

salt and pepper

1 egg

2 heaped tbsp flour

30g breadcrumbs

sweet chilli sauce, to serve

  • Peeled and roughly dice the potatoes, top and tail the leeks, slice down the middle and  wash the leeks thoroughly. Add both to a pot of cold water and place over a high heat. Cook for about 15mins until the potatoes are soft enough to mash.
  • Drain, season and add the knob of butter, salt and pepper. Mash until smooth. Set aside and leave to cool.
  • Heat 1tbsp rapeseed oil in a small pan and cook the salmon for about 6mins each side or until cooked all the way through. Let cool and flake into the potato mixture, mix to combine.
  • Shape into 4 patties and place on a plate. Leave in the fridge for at least 30mins or until they are firm to the touch.
  • Beat the egg in a shallow bowl. Place the flour and breadcrumbs in two separate shallow bowls.
  • Dip the fishcake patties in the flour first then the egg then the breadcrumbs, making sure it is well coated in each stage.
  • Heat a drop of rapeseed oil in a small frying pan and add the fishcakes.
  • Cook on each side for about 4mins each side or until crisp and golden brown.
  • Serve warm with sweet chilli sauce and some steamed veggies.


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