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Salmon Fishcakes

by . Featured in NIGELLA BITES
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Introduction

The reason I use matzo meal rather than breadcrumbs is that I find bought breadcrumbs horrible and I am presuming that for an undemanding recipe like this you are not going to want to plan ahead and busy yourself making them from fresh. Matzo meal is now anyway widely available at supermarkets, and well worth keeping in store. And I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.

I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.

The reason I use matzo meal rather than breadcrumbs is that I find bought breadcrumbs horrible and I am presuming that for an undemanding recipe like this you are not going to want to plan ahead and busy yourself making them from fresh. Matzo meal is now anyway widely available at supermarkets, and well worth keeping in store. And I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.

I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.

Salmon Fishcakes
Photo by Francesca Yorke

Ingredients

Makes: 7-9 x 7cm/3 inch fishcakes

Metric Cups

For the Fishcakes

  • approx. 500 grams cold mashed potatoes
  • 418 grams tinned salmon (preferably organic)
  • 15 grams unsalted butter (melted - if the mashed potato hasn't got any butter in it)
  • 1 fat pinch of cayenne pepper
  • grated zest of ½ lemon
  • salt
  • pepper
  • 1 large egg

For Coating and Frying

  • 2 large eggs
  • 100 grams matzo meal (preferably medium)
  • 50 grams unsalted butter
  • 2 tablespoons vegetable oil

For the Fishcakes

  • 2 cups cold mashed potatoes
  • 14 ounces tinned salmon (preferably organic)
  • 1 tablespoon unsalted butter (melted - if the mashed potato hasn't got any butter in it)
  • 1 fat pinch of cayenne pepper
  • grated zest of ½ lemon
  • salt
  • pepper
  • 1 large egg

For Coating and Frying

  • 2 large eggs
  • ⅔ cup matzo meal (preferably medium)
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Method

  1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
  2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
  3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.
  1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
  2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
  3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.

Tell us what you think

What 6 Others have said

  • The first time I have made a fishcake that stayed together in the pan, and tasted wonderful. I used Panko crumbs, think they must be something like matzo? Delicious through and through. Your recipes are coming from the most reliable TV chef who always comes up trumps. Better than all the rest. Cheers Nigella. Andrea Mc

    Posted by Anderinie on 15th April 2016
  • Im living in Germany and have no idea what Matzo Meal is...please!!!!

    Posted by Victorinox on 19th February 2013
  • Made these some years ago for Christmas eve. I prepared the cakes a few weeks earlier, cooked in the oven instead of frying them, then I froze them and reheat for the dinner. They were delicious.

    Posted by SaraNoble on 14th October 2014
  • This recipe is perfection but it can really use 20 to 30 minutes in the fridge after you form the patties and before frying. Adding a little paprika helps turn the breadcrumbs even more golden!

    Posted by dzina on 1st April 2013
  • prepared today!!!!!! fantastic!!! another success with your recipes!!! TY!!!! simona

    Posted by sandreoli on 29th September 2012
  • interesting that you use potato in the salmon cakes, I have always used matzo meal and ground almonds, but I will give the potato a go. Its always good to try something different. Thanks Linda H

    Posted by lachenal on 20th May 2012
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