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Fish Cakes


September 2, 2017

Fish Cakes 0 0 5 0

These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you’re short on time, but want lots of flavour. They’re so easy to make and you can serve them as a nutritious starter, with a salad or for supper.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: Serves 4
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2 x salmon fillets (240g)

240g/8.5oz cubed sweet potato

zest of 1 lemon

1 tbsp. dill, chopped

1 tbsp. parsley, chopped

1 tsp. mustard

4 tbsp. buckwheat flour

1 egg

6 tbsp. ground almonds

1 tsp. coconut oil


1Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).

2Meanwhile grill the salmon for 10 minutes (until just cooked).

3Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.

4Break the salmon fillets into flakes, then mix with the potato mixture.

5Divide the mixture into 6 cakes.

6Place the flour, egg and ground almonds in separate bowls.

7Coat each cake in flour, then the egg then the ground almonds.

8Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.

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