Really quick salmon fishcakes

Really quick salmon fishcakes
  • Serves icon Serves 2
  • Time icon Ready in 15 minutes

A few shortcut ingredients makes cooking this hot smoked salmon fishcakes recipe super quick and easy.


  • 200g hot smoked salmon fillets, skinned and flaked
  • 4 tbsp Hellman’s mayonnaise
  • 100g lemon and black pepper breadcrumbs, or similar
  • 1 large free-range egg
  • zest and juice of 1/2 lemon, plus extra wedges for squeezing
  • vegetable oil for frying


  1. Put all the ingredients, apart from the breadcrumbs and oil, into a large bowl, season, then gently mix. Use your hands to bring the mixture together, then mould into 4 patties. (If the mixture is too loose to hold together, add 1-2 tbsp plain flour.)
  2. Tip the breadcrumbs into a medium bowl, then add the patties to coat.
  3. Pour the vegetable oil into a medium frying pan to a depth of 1-2cm and set over a medium-high heat. When the oil starts to shimmer, gently drop in the fish cakes. Fry for 2 minutes on each side until crisp, then remove with a fish slice and place on kitchen paper to soak up any excess oil. Serve with a squeeze of lemon juice and a leafy green salad.


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