Midweek fishcakes


  • 4 boiled potatoes, peeled, mashed, and seasoned
  • 1 tin wild salmon, drained
  • 1 onion, peeled and chopped
  • 2tbsp parsley, chopped
  • 1 chilli, deseeded and chopped (optional)
  • ¼ cup milk
  • 1-2 spring onions
  • 25g butter
  • 1 tbsp olive oil


Heat the butter and olive oil in a large frying pan over a low-medium heat

Cook the onion and chilli (if using) until soft, about 10 minutes – turn down heat if beginning to burn 

Chop the spring onions and put in a pot with the milk. Heat at a low temperature

Mash the salmon, bones included, into the potatoes 

Add the onions and parsley to the potato mix

Add half the milk and spring onions – mix through. You want the mix to be wet enough to bind but not too wet – add more milk to get the desired consistency

Dust a large plate with flour and form the cakes to the size of your preference – easiest way is to use your hands to bind them together. Dust the top with flour also

Using the same large frying pan, cook the cakes in butter and oil over a medium heat until brown on both sides – 6 to 7 minutes a side

Serve with chilli jam and some veg or salad


  • Leftover colcannon works well here – use instead of the boiled potatoes
  • You can coat the cakes in breadcrumbs for extra texture 
    • Have 1 beaten egg in a shallow bowl 
    • Have breadcrumbs in another bowl 
    • Coat each cake in egg and then in breadcrumbs