Easy Salmon Panko Fishcakes

Charmaine Lu -

  • 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