Mary Berry Salmon Fish Cakes Recipe

These Mary Berry Salmon Fish Cakes are crisp on the outside and beautifully soft in the centre, with delicate flakes of salmon and fluffy potato in every bite. Lightly seasoned with fresh herbs and a touch of lemon, they are full of flavour without being overpowering. This is an easy, family-friendly recipe that feels special enough for guests yet simple enough for a midweek supper. From start to finish, they take around 45 minutes to prepare and cook.

Ingredients

For the Fish Cakes

• 500g floury potatoes, peeled and cut into chunks
• 300g salmon fillet, skin removed
• 25g butter
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon finely grated lemon zest
• Salt and freshly ground black pepper

For Coating

• 75g plain flour
• 1 large egg, beaten
• 2–3 tablespoons milk
• 100g fresh breadcrumbs
• Sunflower oil, for frying

How to Make Mary Berry Salmon Fish Cakes Recipe

• Prepare the potatoes: Place the potatoes in a pan of salted water and bring to the boil. Cook for about 15 minutes until tender. Drain thoroughly and mash until completely smooth. Leave to cool slightly.
• Cook the salmon: Put the salmon into a small pan with a splash of water. Cover and cook gently for 5–7 minutes until just cooked through. Remove from the pan, cool a little, then flake into large pieces.
• Mix the filling: In a large bowl, combine the mashed potato, flaked salmon, butter, parsley, chives and lemon zest. Season well with salt and pepper. Mix gently so the salmon keeps some texture.
• Shape the fish cakes: Divide the mixture into 8 equal portions and shape into neat rounds. If the mixture feels soft, chill in the fridge for 15 minutes to firm up.
• Coat the fish cakes: Place the flour on one plate. Mix the beaten egg with milk in a shallow bowl. Spread the breadcrumbs on another plate. Dip each fish cake into flour, then egg, and finally coat evenly in breadcrumbs.
• Cook until golden: Heat a thin layer of sunflower oil in a frying pan over medium heat. Fry the fish cakes for 3–4 minutes on each side until crisp and golden brown. Drain on kitchen paper and serve hot.

Tips

Why are my fish cakes falling apart?

This usually happens if the mixture is too warm or too wet. Make sure the potatoes are well drained and allow the shaped cakes to chill before coating and frying.

How do I get a crisp coating?

Use fresh breadcrumbs and ensure the oil is properly heated before adding the fish cakes. Avoid turning them too early so a crust can form.

Can I use tinned salmon?

Yes, just drain it thoroughly and remove any skin or bones. The flavour will be slightly stronger but still delicious.

If You Enjoyed This Recipe Make Sure You Try The Delia Smith Cottage Pie Recipe

Serving Suggestions

• Serve with a fresh green salad and lemon wedges
• Add a spoonful of tartare sauce or homemade mayonnaise
• Pair with steamed peas and buttery new potatoes
• Enjoy in a soft bun for a simple fish cake burger

Storage

Room Temperature

Best enjoyed freshly cooked. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store cooked fish cakes in an airtight container for up to 3 days. Reheat in a frying pan or oven until piping hot.

Freezing

Freeze uncooked, coated fish cakes on a tray until solid, then transfer to a freezer bag. Freeze for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 20g
• Fat: 14g
• Saturated Fat: 4g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Salmon Fish Cakes Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

8

fish cakes

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Calories

320

kcal

45

minutes

Crisp golden salmon fish cakes with fluffy potato, fresh herbs and lemon. Easy, comforting and perfect for lunch or supper.

Ingredients

• 500g floury potatoes, peeled and chopped

• 300g salmon fillet, skin removed

• 25g butter

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, finely chopped

• 1 tsp grated lemon zest

• Salt and freshly ground black pepper

• 1 egg, beaten

• 75g plain flour

• 100g fresh breadcrumbs

• 2–3 tbsp milk

• Sunflower oil, for frying

Directions

• Boil the potatoes in salted water for 15 minutes until tender. Drain well and mash until smooth.
• Meanwhile, place the salmon in a small pan, add a splash of water, cover and gently cook for 5–7 minutes until just cooked through. Cool slightly, then flake.
• Mix mashed potato, flaked salmon, butter, herbs, lemon zest and seasoning until evenly combined.
• Shape into 8 even rounds. Chill for 15 minutes if time allows.
• Dip each fish cake into flour, then beaten egg mixed with milk, and finally coat in breadcrumbs.
• Heat oil in a frying pan and cook for 3–4 minutes on each side until golden and heated through.

Notes

• Chilling helps the fish cakes hold their shape.
• Use fresh breadcrumbs for a lighter coating.
• They can be made ahead and kept chilled before frying.