Spicy Salmon Fishcakes


You will need:

  • 500g Salmon off cuts
  • 300g Potatoes – diced
  • 1 Clove Garlic
  • Juice of ½ Lemons
  • ½ Bunch Spring Onions – sliced
  • ½ tsp Sea Salt
  • ½ tsp Cracked Black Pepper
  • 3 tbsp Reggae Reggae Tomato Ketchup
  • 4 tbsp Plain Flour
  • 1 Egg
  • 500g Breadcrumbs
  • ½ Lemon – cut into wedges
  • ¼ Iceberg Lettuce – torn
  • 2 tbsp olive Oil

Serves 4

What to do:

Add the potatoes to a saucepan and cover with water. Bring to the boil and cook until soft enough to mash. 

While the potatoes are cooking, place the salmon in a pre-heated oven with a drizzle of oil for approx 15 minutes until cooked through, remove from the oven and leave to one side.

Once cold enough to handle break the salmon into flakes. Drain and mash the potatoes, mix in the lemon juice, spring onions, salt, pepper, garlic and Reggae Reggae Tomato Ketchup, mix well.  

Slowly add the flakes of salmon and mix in taking care not to break up too much. Check the seasoning and add more if required.

Make mixture into 8 round patties using the flour to help mould, dip in the beaten egg and coat with breadcrumb.

Heat the olive oil in a frying pan and cook each cake, turning occasionally, each cake will take about 5 minutes on each side to brown.

Remove and drain on kitchen paper.

Arrange the iceberg lettuce on 4 individual plates and top with 2 salmon fishcakes, a wedge of lemon and a small pot of extraReggae Reggae Tomato Ketchup for dipping.

Tip: The salmon can be replaced by any white fish if you prefer or even prawns. This is great as a starter or as a quick snack.

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