Salmon Fishcakes with Tartare Sauce & Lemony Wedges

The salmon fishcakes recipe here itself is one of Nigella's and one which I followed pretty much to the letter except for using Japanese panko breadcrumbs instead of matzo for the coating, as that is what I have in the cupboard. And also being too lazy to make mash, shop bought. I think the point here is that you use leftover mash but whoever makes mash and manages to have some leftover is a much better person than me. In any case, I was preparing potatoes for the wedges and just couldn’t be bothered to have two lots of potato prep on the go.

One thing I quite like about this recipe as that as the fishcakes need some chilling & firming time, you can get them done quickly, bung them in the fridge and then turn your attention to getting the sauce and wedges ready. It’s all actually very easy and quick.

These really are great fishcakes: crisp on the outside yielding to a light and fluffy centre, I will definitely be making these again.


Salmon Fishcakes with Tartare Sauce & Lemony Baked Wedges
serves 2

For the fishcakes
200g cold mashed potato
212g tin of red or pink salmon (bones & skin discarded)
7.5g unsalted butter, melted
small pinch of cayenne pepper
¼ lemon, zest only
small pinch of salt
small pinch of pepper
1 medium egg, whisked
50g panko breadcrumbs
25g unsalted butter

1 tbsp vegetable oil

For the tartare sauce
juice of ½ lemon
1 heaped tbsp capers, chopped
1 heaped tbsp 0% Greek yogurt
1 heaped tbsp mayonnaise
½-1 tsp dijon mustard
1 tbsp finely chopped fresh parsley

sea salt & freshly ground black pepper

For the potato wedges

2 medium potatoes, each cut into 8 wedges
1½ tbsp olive oil
½ lemon, juiced
1 tsp chopped fresh rosemary
½ tsp chopped fresh thyme

2-3 garlic cloves, left whole & unpeeled but given a bit of a bash

Preheat the oven to 200C.

In a large bowl mix together all the fishcake ingredients, up to the egg (and only mix in half of the egg) with your hands.

Cover a baking sheet with clingfilm and form 4 fat, palm-sized patties out of the fishcake mixture.

Place these on the baking sheet and stand in the fridge to firm up for about 30 minutes to an hour.

Mix together all the ingredients for the tartare sauce in a small bowl.

Taste & adjust carefully for seasoning if required, set aside.

Put the potatoes in a saucepan, pour in enough water to cover and bring to the boil. Simmer for 5-8 minutes, then drain well, giving the colander a good shake.

Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated with the lemony & herby oil.

Leave for around 10 minutes so that potatoes can soak up some of the flavour then bake for about 40-60 mins, shaking the tin halfway through until the potatoes are nicely browned and crisp.

When the wedges are about 10 minutes away from being done, take out the fishcakes. One by one, dip the fishcakes into the beaten egg and then dredge with the panko, turning them and giving the sheet an occasional shake as you go to help coat them. 

Put the butter and oil in a large frying pan, heat till the butter begins to froth and then fry the fishcakes for 4-5 minutes on each side until the crusts are golden, and speckled brown in parts.

Serve with the potato wedges, tartare sauce and some dressed rocket leaves, with some shavings of parmesan.