This Jamie Oliver Fish Cakes recipe is a simple and flavorful take on homemade fish cakes, which uses fresh salmon and creamy potatoes. It’s a classic, foolproof recipe, ready in about 1 hour plus chilling time.
Jamie Oliver Fish Cakes Ingredients
- 300g potatoes
- 100g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
- olive oil
- a few sprigs of fresh flat-leaf parsley
- 1 tablespoon plain flour, plus extra for dusting
- 1 lemon
How To Make Jamie Oliver Fish Cakes
- Boil the potatoes: Peel and chop potatoes into 2cm chunks. Boil in salted water for 10 minutes, or until tender.
- Steam the salmon: Rub the salmon with 1 teaspoon of oil, salt, and pepper. Cover with foil and place in a colander above the boiling potatoes. Steam for 8–10 minutes until cooked.
- Prep the parsley: While cooking, finely chop the parsley leaves and discard the stalks.
- Drain and mash: Remove the salmon and set aside. Drain the potatoes and let them steam dry for 1 minute. Return to the pan and mash, then spread around the pan to cool quickly.
- Mix the fish cake base: Transfer the cooled mash to a bowl. Flake in the salmon, then add 1 tablespoon flour, chopped parsley, salt, pepper, and lemon zest. Mix well.
- Shape the cakes: Dust a plate with flour. Divide the mixture into 4 portions and shape into 2cm-thick cakes. Lightly dust with flour and place on a floured plate.
- Chill or freeze: Chill in the fridge for 1 hour to firm up, or wrap in clingfilm and freeze for later.
- Fry the fish cakes: Heat 2 tablespoons oil in a frying pan over medium heat. Cook the fish cakes 3–4 minutes per side, until crisp and golden.
Recipe Tips
- Can I use canned tuna instead of salmon?
Yes, canned tuna works well and is a quick alternative. - How to stop fish cakes from falling apart?
Make sure the mash is cool and dry before mixing. Chilling them helps them hold shape. - Can I bake instead of fry?
Yes, bake at 200°C/400°F for 15-20 minutes, flipping halfway. - How do I make these gluten-free?
Use a gluten-free flour blend for both mixing and dusting. - Can I double the batch and freeze?
Absolutely! Make a large batch, freeze before cooking, and thaw thoroughly before frying.
What To Serve With Salmon Fish Cakes
These fish cakes pair perfectly with a variety of simple sides:
- A green salad with lemon vinaigrette
- Steamed green beans or peas
- Coleslaw
- Roasted vegetables
- Tartare sauce or a squeeze of fresh lemon
How To Store Salmon Fish Cakes
Refrigerate: Store uncooked or cooked fish cakes in an airtight container in the fridge for up to 2 days.
Freeze: Freeze uncooked fish cakes wrapped in clingfilm or stored in freezer bags for up to 1 month. Defrost fully before cooking.
Salmon Fish Cakes Nutrition Facts
Calories: 186 kcal
Fat: 10.5g
Saturates: 1.6g
Carbohydrates: 16.9g
Sugars: 0.5g
Protein: 7.1g
Fibre: 1.3g
Salt: 0.5g
FAQs
Can I make Jamie Oliver fish cakes ahead of time?
Yes, shape and chill them up to a day in advance.
How do I keep fish cakes from being too wet?
Ensure potatoes are well-drained and cooled before mixing.
Why do my fish cakes fall apart when frying?
They need to chill before frying to hold their shape better.
Can I use leftover cooked salmon?
Absolutely. Just flake it in and skip the steaming step.
What’s the best potato type for fish cakes?
Use floury potatoes like Maris Piper or Russet for a fluffier mash.
Jamie Oliver Fish Cakes
Description
A simple and tasty homemade salmon fish cake recipe using fresh ingredients.
Ingredients
Instructions
- Peel and boil potatoes for 10 minutes.
- Steam salmon above the boiling potatoes for 8–10 minutes.
- Finely chop parsley.
- Drain and mash potatoes, then cool.
- Flake in salmon, add flour, parsley, salt, pepper, and lemon zest. Mix well.
- Shape into 4 cakes, dust with flour, and chill for 1 hour.
- Heat oil in a pan and fry fish cakes 3–4 minutes per side until golden.
- Heat oil in a pan and fry fish cakes 3–4 minutes per side until golden.
Notes
- You can double or triple the recipe and freeze extra uncooked fish cakes for later.
