Salmon Fishcakes

Recipe by Fish4Ever.

Wild Alaskan salmon is one of the most sustainability managed fish stocks in the world, with good levels of Omega 3 making for a healthy and ethical meal.

Serves 4

Preparation time: 30/40 minutes.

2 tin of Fish4Ever Sardines with skin and bones (120g) or 1 tin salmon (213g) pink or red
A handful of coriander
1 Red chilli (to taste)
4 Spring onions
4 Potatoes (baking size/large)
Milk (2 generous splashes)
Butter (to taste)
Breadcrumbs to cover four large fish cakes
2tbsp Organico Olive Oil


  1. Peel and boil potatoes and when cooked mash with some milk & butter, leave to cool.
  2. Finely chop coriander, chilli (including seeds) & spring onion, set aside.
  3. Empty salmon into a bowl and mash, combine all ingredients except breadcrumbs together and shape into to four round patties, brush with a little beaten egg and roll in the breadcrumbs.
  4. Heat two tablespoonfuls of olive oil in a shallow frying pan and fry cakes on either side until golden & crispy. Suggested serving – with dips such a salsa or tartare sauce for a party or with salad for a tasty snack meal.

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