Easy Salmon Panko Fishcakes
Easy Salmon Panko Fishcakes



  • 400g cold mashed potatoes
  • 500g poached salmon fillets, skin removed
  • 100g hot smoked salmon, flaked
  • 1 lemon, zest only
  • Bunch of dill
  • Salt and pepper
  • Plain flour
  • 2 eggs
  • 100g panko breadcrumbs
  • 2 tbsp olive oil
  • Knob of butter
  • Salmon caviar, to serve
  • Tartare sauce, to serve
  • Flake all of the salmon into the mashed potato and season well. Stir in the lemon zest and dill, then use your hands to combine and shape into 8 fish cakes. Chill for 10 mins in the freezer, then dredge in flour, dip in beaten egg and coat in panko breadcrumbs, in that order.
  • Heat the oil and butter in a frying pan and fry the fish cakes for 3-5 mins on each side, or until golden brown, crisp and cooked through. Drain on kitchen paper, then serve with a dollop of tartare sauce, some salmon caviar and some leafy greens. Delicious!
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box