Mary Berry Salmon Fish Cakes​ Recipe

Mary Berry Salmon Fish Cakes make a brilliant British main course. You just need fresh salmon, floury potatoes, and panko breadcrumbs to pull this together.

If you do nothing else, let the mashed potatoes cool completely before mixing. That is the difference between patties that hold their shape and a mushy mess in the pan. Hot potatoes will melt the salmon and turn the whole mixture into paste.

The first time I made this, I skipped the chilling time in the fridge. They fell apart the second the spatula touched them. Now I always give them a full 30 minutes to firm up. It makes rolling them in the flour and egg much easier.

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Mary Berry Salmon Fish Cakes Ingredients

For the Fish and Potato Base

• 325g (11oz) floury potatoes, peeled and cubed
• 325g (11oz) fresh salmon fillet, skinned and pin bones removed
• 2 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

For the Crispy Coating

• 1 large egg, beaten
• 2 tbsp plain flour
• 75g (3oz) fine panko breadcrumbs
• 1 tbsp sunflower oil
• 15g (½oz) butter

How To Make Mary Berry Salmon Fish Cakes

1. Cook the potato: Boil the cubed potatoes in salted water for about 15 minutes until tender. Drain them well and mash until smooth. Leave the mash in a bowl to cool completely.
2. Cook the salmon: Preheat the oven to 200°C (180°C fan/Gas Mark 6). Place the salmon on foil, season with salt and pepper, and wrap it into a parcel. Bake for 12 to 15 minutes until the fish turns opaque.
3. Prepare the mixture: Flake the cooled salmon into large chunks and pick out any stray bones. Add the fish, parsley, mustard, salt, and pepper to the cold mashed potato.
4. Form the fish cakes: Mix everything together gently with your hands to keep the fish flakes intact. Divide the mixture into four equal pieces and shape them into thick patties.
5. Chill the fish cakes: Put the patties on a plate and cover them loosely. Leave them in the fridge for at least 30 minutes so they firm up.
6. Coat the fish cakes: Put the flour, beaten egg, and panko breadcrumbs onto three separate plates. Dip each patty into the flour, then the egg, and press it firmly into the breadcrumbs to coat it all over.
7. Fry the fish cakes: Heat the oil and butter in a large frying pan over a medium heat. Fry the patties for 3 to 4 minutes on each side until they turn golden brown.

Recipe Tips

• Check your potatoes. Floury varieties like Maris Piper or King Edward work best because they contain less water.
• Dry the mash. Leave the boiled potatoes in the hot colander for a minute to let the steam escape before mashing. Water left in the potatoes stops them crisping.
• Leave the flakes big. Break the cooked salmon apart gently with your fingers rather than a fork so you get distinct chunks in every bite.
• Test the oil heat. Drop a single breadcrumb into the pan before adding the patties. It should sizzle immediately.
• Make a batch ahead. You can shape and coat the patties up to a day in advance. Keep them covered in the fridge until you want to fry them.

What To Serve With Salmon Fish Cakes

These need something sharp and fresh to cut through the rich potato and fish. A massive handful of dressed rocket does the job, along with a squeeze of fresh lemon juice over the top.

If you want a bigger meal, boil some buttered peas or quickly wilt a pan of spinach. A dollop of homemade tartare sauce on the side is always a good idea.

How To Store Salmon Fish Cakes

Fridge

Keep leftovers in an airtight container for up to two days. Let them cool completely before putting the lid on so condensation does not make them soggy.

Reheat

The oven is the best way to get the crunch back. Put them on a baking tray at 180°C (160°C fan/Gas Mark 4) for about 10 minutes until piping hot in the centre. The microwave makes the breadcrumb coating soft, but it takes just two minutes if you are in a rush.

Freeze

Freeze uncooked, coated patties flat on a tray until solid, then move them to a freezer bag for up to three months. You can fry them straight from frozen, just add an extra 4 to 5 minutes to the cooking time.

Mary Berry Salmon Fish Cakes Nutrition Facts

Per serving (1 of 4):

• Calories: 345
• Protein: 22g
• Fat: 14g
• Carbohydrates: 31g
• Sugar: 2g
• Sodium: 320mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Salmon Fish Cakes fall apart in the pan?

You likely skipped the chilling step or your mashed potatoes were too wet. Leaving them in the fridge for 30 minutes sets the starch and holds everything together.

Can I bake instead of fry the patties?

Yes, you can brush them with oil and bake at 200°C (180°C fan/Gas Mark 6) for 20 minutes. They will not get quite as crisp as pan-frying, but it works well.

What can I use if I do not have panko breadcrumbs?

Standard dried breadcrumbs work fine, or you can pulse stale white bread in a food processor. Panko just gives a lighter, crunchier finish.

Can I use tinned salmon for this?

Yes, drain a 400g tin thoroughly and pick out any large bones or skin. You skip the baking step entirely and mix it straight into the cold mash.

Try More Recipes:

• Mary Berry Cream Cheese Salmon​ Recipe
• Mary Berry​ Salmon In Filo Pastry Recipe
• Mary Berry Salmon And Fennel​ Recipe