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Mary Berry Salmon Fish Cakes Recipe

Mary Berry Salmon Fish Cakes recipe
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Mary Berry’s Salmon Fish Cakes are tender patties made from cooked salmon, mashed potatoes, and fresh herbs, then coated in breadcrumbs and lightly fried or baked until golden. They offer a perfect balance of creamy, flaky, and crispy textures. These fish cakes are a classic British comfort dish, ideal for using up leftover salmon or serving as an elegant yet easy main course.

Ingredients

Scale

  • 400g salmon fillets (fresh or leftover, skin removed)

  • 500g potatoes, peeled and chopped

  • 1 tbsp butter

  • 1 tbsp milk (for mashing)

  • 1 tbsp lemon juice

  • 2 tbsp chopped fresh parsley or dill

  • 1 spring onion, finely chopped (optional)

  • 1 egg, beaten (for coating)

  • 100g breadcrumbs (fresh or dried)

  • 2 tbsp plain flour (for dusting)

  • Salt and black pepper, to taste

  • 2 tbsp vegetable or olive oil (for frying)

Instructions

Step 1: Cook the Potatoes

Boil the peeled and chopped potatoes in salted water for 10–12 minutes until tender. Drain well, then mash with butter, milk, salt, and pepper. Allow to cool slightly.

Step 2: Cook the Salmon

Poach the salmon in a pan of simmering water for 5–7 minutes or until cooked through. Remove and flake into large pieces, discarding any bones.

Step 3: Combine Ingredients

In a large bowl, mix the mashed potatoes with flaked salmon, lemon juice, parsley, and spring onions. Gently combine without overmixing so the salmon retains texture. Season to taste with salt and pepper.

Step 4: Shape the Fish Cakes

Divide the mixture into 8 equal portions and shape into round patties. Chill in the fridge for 20–30 minutes to firm up before coating.

Step 5: Coat the Fish Cakes

Dust each patty lightly with flour, dip into the beaten egg, and coat in breadcrumbs until evenly covered. Place on a tray ready for cooking.

Step 6: Cook the Fish Cakes

Heat the oil in a large frying pan over medium heat. Fry the fish cakes for 3–4 minutes on each side until golden brown and crisp. Alternatively, you can bake them in a preheated oven at 200°C (400°F) for 20–25 minutes, turning halfway through.

Step 7: Serve and Enjoy

Serve warm with a squeeze of lemon, tartar sauce, or a side salad. They also go well with steamed vegetables or a dollop of mayonnaise.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-fish-cakes/