Jamie's Salmon Fishcakes recipe (2024)

Jamie's Salmon Fishcakes recipe (1)

Fishcakes can make for a tasty tea time meal. Crispy on the outside but soft and fluffy on the inside- they're easy, relatively quick to make and involves getting your hands messy which is always fun! My mum first introduced me to this recipe from Jamie Oliver, and I have loved them ever since.

Jamie's Salmon Fishcakes recipe (2)

One of the beauties of the fishcake is how easy it is to play around with: once you've suited the basics to your satisfaction, the choice of icing on this particular 'cake' is very much up to you.In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as you will see, very flexible things (well, until you try to keep them together in the pan, that is).

Jamie's Salmon Fishcakes recipe (3)

So be experimental and try whatever fish you fancy, but bear in mind you many need more or less binding agent- in this case, the wetness of the fish together with the egg, so that your fishcakes remain sturdy. But to be on the safe side, if you're feeling in aHeston Blumenthal sort of mood, then pick a 'solid' fish - whitefish or tuna work well.

Jamie's Salmon Fishcakes recipe (4)

I believe homemade fishcakes taste miles better compared to any of your traditional shop-bought equivalents and this way you'll be able to know exactly what goes into them (which you can't always guarantee when they are cheap-factory made versions.)

Jamie's Salmon Fishcakes recipe (5)

I enjoy having these fishcakes with some sweet thai chilli sauce (as you can see from my photos) and garnished with coriander, but I have also added a little extra recipe of Jamie's for a tomato, olive, basil and chilli sauce which he recommends as a little bit of extra zing!

Jamie's Salmon Fishcakes recipe (6)

Be sure to chill your mash potato before using as this makes forming into little patties a piece of cake. (excuse my pun...)

Jamie's Salmon Fishcakes recipe (7)

Salmon Fishcakes with optional tomato, olive, basil and chilli sauce

A recipe slightly adapted from Jamie Oliver

Ingredients

sea salt and freshly ground black pepper
600g potatoes
500g salmon fillets, skin on, scaled and bones removed
olive oil
a bunch of fresh coriander
1 tablespoon flour, plus extra for dusting
1 large egg
2 lemons
Note: you could prepare the salmon and mash potato the day before you want to eat them, chill them overnight in the fridge, and then use as normal. This makes for sturdy fishcakes which are easier to handle.

Method

Bring a large pan of water to the boil. Peel your potatoes and chop them into even-sized chunks. Rub the salmon fillets all over with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes. Turn the heat down and cook for 10-12 minutes, until the potatoes and fish are both cooked then remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry. Pick the coriander leaves and finely chop them.
Mash your potatoes, and then place into another bowl or plate and leave to cool completely. Remove any skin from the fish and when the potatoes are cold, put them into a bowl and flake the fish into it with a tablespoon of flour. Add the egg and chopped coriander with a good pinch of salt and pepper. Then finely grate over the lemon zest, and mash all together to mix it up well.
Dust your work surface with flour, divide the fishcake mixture into 8 and lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour and place your fishcakes on top. Pop them into the fridge for an hour before cooking or in the freezer for about 10-15 minutes for speed. This will allow them to firm up slightly.
Put a large frying pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 2-3 minutes on each side or until crisp and golden - you may need to cook them in batches, keeping the others warm in the oven on a very low heat. Serve straight away, with lemon halves for squeezing over, and some peas, broccoli, greens or salad.

Tomato, olive, basil and chilli sauce

Ingredients:

2 cloves of garlic
a small handful of black olives
a few sprigs of fresh basil
1 fresh red chilli
olive oil
1 x 400g tin of chopped tomatoes
sea salt and black pepper

Method

Peel and finely slice your garlic, squash the olives, using the base of a jar or something heavy, and remove the stones. Roughly chop the olives. Pick the basil leaves off their stalks, ripping up any larger leaves then deseed and finely slice the red chilli. In a large frying pan on a high heat add a lug of olive oil followed by the garlic, olives and chilli. When the garlic is lightly golden add the tomatoes, season with just a small pinch of salt (as the olives can be salty) and pepper and leave to simmer for 4-5 minutes. Serve while still hot with your fishcakes.

Jamie's Salmon Fishcakes recipe (2024)

FAQs

How do you make fish cakes not fall apart? ›

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

How do you know when fishcakes are cooked? ›

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

Why do my homemade fish cakes fall apart? ›

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together. How do I make fish cakes?

Why are my fishcakes mushy? ›

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

What is the best binder for fish cakes? ›

Eggs and cracker crumbs will help bind everything together below a drift of spice.

How do I keep my salmon cakes from falling apart? ›

All you have to do is scoop them (make sure they're the same size), flatten them, then set a timer and turn the cakes over halfway through the bake. Make sure to grease the pan or use a sheet of parchment paper to prevent the patties from sticking, and you'll have perfect-looking salmon patties every time.

Can you undercook a fish cake? ›

So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat. This is because they can contain harmful bacteria throughout.

Why are my fish cakes rubbery? ›

Fish cakes can become rubbery if overprocessed or overcooked, as this causes the proteins in the fish to tighten and squeeze out moisture. Do you put egg in fish cakes? Yes, eggs are commonly used in fish cakes as a binding agent to hold the ingredients together and provide moisture.

Are fish cakes supposed to be soft? ›

Go with something tender and you'll be fine, because the firmer the fish, the firmer the fish cakes, and I personally prefer them on the softer side. I'm using basa and it worked out great. If the fish you have access to is a bit too firm, try adding 1-2 more egg yolks to help tenderize the mix a bit. What is this?

Why won't my salmon patties stay together? ›

Balance The Binders With The Moisture

Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can't form patties.

Why are my salmon cakes mushy? ›

Excess moisture can contribute to a mushy texture in the patties. The binding ingredients may not be in the right proportion. Overmixing can break down the structure. Allowing the salmon mixture to rest before shaping the patties is crucial.

How do you get fish cakes to stick together? ›

How to make fish cakes stick together - Quora. Pulse the raw fish in your food processor until it is chopped. Pour it into a bowl and add an egg, a little panko and seasonings, Mix it all together, dust it with flour, dip into egg and dredge heavily in seasoned panko.

How do you know when fish cakes are done? ›

Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.

Can I freeze home made fish cakes? ›

Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.

What if fishcake mix is too wet? ›

Add the mash to the fish and onion. Mix well. TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

How to keep fish patties from falling apart? ›

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

How do you keep fish from crumbling? ›

Text
  1. Don't fry whole fillets. Zip and cut each fillet into about 4 pieces. ...
  2. Use a fish spatula.
  3. Leave the skin on. And cook with skin side down. ...
  4. Don't overcook and/or overhandle while cooking.
  5. Be sure your fillets are dry before frying. Otherwise, fish will steam and any coating or batter will not stay on the fillet.
Feb 23, 2020

How do you bake fish without it falling apart? ›

Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas.

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