Spicy Salmon Fishcakes - Fiver Feeds

Spicy Salmon Fishcakes

A light mid-week supper that will make a change from heavier fair, these are a wallet-friendly version of the classic spicy fishcake. Cost dictates that we can’t use salmon fillets but you still get all that omega 3 goodness with tinned salmon, and there’s always room for the odd chilli when you’re cooking on a budget.


Spicy Salmon Fishcakes

Prep Time:

1hr 15mins


Serves 4 People


£1.25 per Person



  • Ingredients

    500g Potatoes Peeled and Mashed
    2 x 212g Tins of Salmon drained
    6 Spring Onions Finely Chopped
    1tsp Lime Zest
    1 Red Chilli Finely Chopped
    2tbsp Plain Flour
    1 Large Egg Beaten
    115g Breadcrumbs
    3-4tbsp Vegetable Oil
    Black Pepper

How to Cook

1. Quarter the potatoes and boil in salted water until tender. Drain, roughly mash and put to one side.

2. Fry the chilli and spring onion in a small amount of the oil for a minute then remove from the heat and place in a large bowl.

3. Add the salmon, potato, lime zest, salt and pepper then combine everything together.

4. Set up a crumbing line by having the flour in one bowl, the beaten eggs in another and the breadcrumbs in a separate bowl at the end.

5. Shape portions of the salmon mix into patties, then cover with flour then egg and lastly breadcrumbs.

6. Put the oil in a frying pan and heat on a medium setting.

7. Cook each patty on both sides until golden brown and so that they don’t fall apart. Remember you’re not cooking anything here as all the ingredients are cooked, you’re just browning them. 

8. Serve with a simple green salad and enjoy.

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