This Mary Berry Salmon Fish Cakes recipe is a crispy and easy recipe, which is made with flaky salmon and fluffy mashed potato. It’s the perfect weeknight dinner, a classic, foolproof recipe ready in about an hour.
Mary Berry Salmon Fish Cakes Ingredients
A simple list for a timeless, comforting family meal.
- 500g (1lb 2oz) floury potatoes (like Maris Piper or Russet), peeled and cubed
- 400g (14oz) skinless salmon fillets
- 50g (2oz) butter
- A splash of milk
- 3 tablespoons fresh parsley or dill, finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 50g (2oz) plain flour
- 2 large eggs, beaten
- 100g (3½oz) panko or dried breadcrumbs
- Vegetable or sunflower oil, for frying
How To Make Mary Berry Salmon Fish Cakes
A step-by-step guide to these wonderfully simple and delicious fish cakes.
- Cook the Potatoes and Salmon: Place the cubed potatoes in a pan of cold salted water, bring to a boil, and cook for 15-20 minutes until very tender. Meanwhile, place the salmon fillets on a plate, cover with cling film, and microwave for 3-4 minutes until just cooked through, or poach them gently in a little milk on the stovetop.
- Make the Potato Base: Drain the potatoes well and return them to the hot, dry pan for a minute to steam off any excess moisture. Add the butter and a splash of milk and mash until smooth but not wet.
- Combine the Mixture: Flake the cooked salmon into the mashed potato. Add the chopped herbs, lemon zest, and a generous seasoning of salt and pepper. Gently mix everything together until just combined.
- Shape and Chill: Divide the mixture into 8 equal portions and, with floured hands, shape each one into a round, flat fish cake about 2cm thick. Place the shaped cakes on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up. This is a crucial step.
- Coat the Fish Cakes: Set up three shallow dishes: one with the plain flour, one with the beaten eggs, and one with the breadcrumbs. Coat each chilled fish cake first in the flour, then dip it in the egg, and finally press it into the breadcrumbs to coat completely.
- Fry to Perfection: Heat a generous layer of oil in a large frying pan over a medium-high heat. Fry the fish cakes in batches for about 3-4 minutes on each side, until they are crisp, golden-brown, and hot all the way through. Drain on a paper towel-lined plate before serving.
Recipe Tips
For perfect, crispy fish cakes that don’t fall apart.
- How do I prevent my fish cakes from falling apart? The two most important secrets are using a relatively dry mashed potato base and chilling the shaped cakes thoroughly before you coat and fry them. A wet mash will make a soft mixture that falls apart in the pan, and chilling helps them to hold their shape perfectly.
- How to get extra crispy fish cakes? Using panko breadcrumbs will give you a lighter, crispier coating than standard dried breadcrumbs. Frying in a good amount of hot oil also ensures a perfectly golden and crunchy exterior.
- Can I use tinned salmon? Yes, tinned salmon is a great, convenient substitute. Use about 2-3 standard tins, drain them very well, remove any skin or bones, and flake the salmon into the mashed potato.
- Can I make these ahead of time? Absolutely. You can prepare the fish cakes up to the point of being coated in breadcrumbs. Keep them on a tray, covered, in the refrigerator for up to 24 hours before frying.
What To Serve With Salmon Fish Cakes
Classic accompaniments for this simple family meal.
These classic fish cakes are a wonderful dinner, especially when served with:
- A dollop of tartar sauce, or a simple squeeze of fresh lemon
- A crisp green salad or a side of steamed peas or green beans
- French fries or chunky chips for a “fish and chips” style meal
How To Store Salmon Fish Cakes
Keeping your delicious fish cakes fresh.
- Refrigerate: Once completely cooled, store the cooked fish cakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: These freeze brilliantly, either cooked or uncooked. Open-freeze them on a baking sheet until solid, then transfer to a freezer bag.
- Reheat: For the best results and to re-crisp the coating, reheat cooked fish cakes from chilled or frozen on a baking tray in a hot oven (200°C/400°F) for 15-20 minutes.
Mary Berry Salmon Fish Cakes Nutrition Facts
An estimated guide per fish cake.
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 20 g
- Fat: 17 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Floury or starchy potatoes like Maris Piper, King Edward, or Russets are the best choice. They create a light, fluffy mash that is perfect for fish cakes.
Yes. For a healthier, lower-fat version, you can bake them. Place the coated fish cakes on a lightly oiled baking sheet. Spray the tops with a little oil spray. Bake in a preheated oven at 200°C/400°F for about 20-25 minutes, flipping halfway through, until golden and crisp.
Yes. While dill is a classic pairing with salmon, fresh parsley is a perfect substitute. Finely chopped chives would also be a delicious addition.
Try More Recipes:
- Mary Berry Cream Cheese Salmon Recipe
- Mary Berry Salmon in Filo Pastry Recipe
- Mary Berry Salmon and Fennel Recipe
Mary Berry Salmon Fish Cakes Recipe
Description
Classic, easy, and delicious salmon fish cakes inspired by Mary Berry, with a crispy breadcrumb coating and a soft, fluffy filling of flaked salmon, mashed potato, and fresh herbs.
Ingredients
Instructions
- Boil the potatoes until tender. Drain well, return to the hot pan to steam dry, then mash with the butter and milk until smooth. Let cool.
- Cook the salmon until just opaque (in the microwave or by poaching). Let cool, then flake it into the cooled mashed potato.
- Gently mix in the herbs, lemon zest, salt, and pepper.
- Shape the mixture into 8 round fish cakes. Chill them in the refrigerator for at least 30 minutes to firm up.
- Coat each chilled fish cake in flour, then dip in beaten egg, and finally press into the panko breadcrumbs to coat.
- Pan-fry the fish cakes in a generous amount of hot oil for 3-4 minutes per side until golden, crispy, and heated through.
- Drain on paper towels and serve immediately.
Notes
- Using a floury potato and making sure the mash is quite dry is the secret to fish cakes that hold their shape.
- Chilling the shaped cakes for at least 30 minutes is a crucial step that prevents them from falling apart during frying.
- These are perfect for making ahead; they can be chilled or frozen before frying for a quick and easy meal.
- For an extra crispy coating, use Japanese panko breadcrumbs.
