Salmon Fishcakes with Parsley Sauce

Crisp, golden salmon and potato fishcakes served with a creamy parsley sauce.

TIME BREAKDOWN
Prep: 30 min
Cook: 40 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g floury potatoes, peeled and chopped
  • 400g salmon fillets, skinned
  • 2 spring onions, finely sliced
  • 2 tbsp chopped fresh parsley
  • Zest of 1 lemon
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 100g dried breadcrumbs
  • 3 tbsp vegetable oil
  • 25g butter
  • 25g plain flour, for the sauce
  • 300ml whole milk
  • 3 tbsp chopped fresh parsley, for the sauce
  • Salt and black pepper to taste

Method

  1. Boil the potatoes for 15 minutes until tender, drain well and mash until smooth. Leave to cool.

  2. Poach the salmon in barely simmering water for 6 to 8 minutes until just cooked. Drain, cool and flake into large pieces.

  3. Fold the salmon, spring onions, parsley, lemon zest and seasoning into the mash. Shape into eight patties.

  4. Dust the patties in the 2 tablespoons of flour, dip in the egg, then coat in breadcrumbs. Chill for 15 minutes.

  5. Melt the butter in a saucepan, stir in the 25g flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes. Stir in the parsley and season.

  6. Heat the oil in a large frying pan and fry the fishcakes for 4 minutes on each side until crisp and golden. Serve with the parsley sauce.