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Salmon Fish Cakes Recipe From tashas

The Key Is More Fish Than Potatoes For These Famous Salmon Fish Cakes

These fishcakes are an iconic tashas menu item. They're so popular that people have been begging for the recipe since we first opened. This was the one recipe we knew for certain we had to include in the book. We use tinned salmon instead of tuna and more fish than potato for our fish cakes. They are lovely served plated or as part of a summer salad buffet.

Salmon Fish Cakes

tashas

Salmon Fish Cakes Recipe From tashas

Ingredients

  1. FISH CAKES
    250g baby potatoes
    5 small tins salmon
    5 eggs
    60ml lemon juice
    15ml lemon zest
    300ml mayonnaise
    1 small red onion, chopped
    A small handful of dill, chopped
    A small bunch of chives, chopped
    Salt and pepper
    150g breadcrumbs
    Oil for deep-frying
  1. POTATO SALAD
    24 baby potatoes
    60g mayonnaise
    120ml yogurt
    20ml red wine vinegar
    Pinch of chives, chopped
    Salt and pepper
    Olive oil
  1. ROCKET, FENNEL & HERB SALAD
    Handful of rocket
    1 fennel bulb, finely sliced
    Handful of micro greens
    Lemon juice
    Olive oil
    Salt and pepper
    1 lemon, cut in wedges

Directions

Start with the fish cakes.

  1. Cook the baby potatoes in boiling, salted water. When they are done, peel them and roughly chop into small pieces. Don’t mash them or you’ll end up with a mushy fish cake.
  2. Drain the tinned salmon and remove the skin and bones.
  3. Mix the potatoes and salmon with all the remaining fish cake ingredients in a mixing bowl.
  4. Roll into 6 cm balls. Flatten them a bit and cover them lightly with breadcrumbs.
  5. Deep-fry until they are golden brown.


  1. To make the potato salad, cook the potatoes in boiling, salted water. When they are cooked, peel and cut them in half.
  2. Mix the mayonnaise, yogurt, red wine vinegar, chives, salt and pepper and a drizzle of olive oil, and dress the potatoes.
  3. Garnish with a sprinkle of chives.
  4. Mix the rocket, finely sliced fennel and micro greens together.
  5. Dress with a squeeze of lemon and olive oil, season with salt and pepper.
  6. Serve on the side of the fishcakes with a few lemon wedges.
Image Source: tashas
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