Food & Wine

Salmon fish cakes

Salmon fish cakes

Fish cakes are always popular and these are relatively inexpensive


2 x 213g cans whole salmon

1/2 small onion, finely chopped

45ml chopped fresh parsley

2 extra-large eggs

10ml baking powder

15ml bottled capers

375ml toasted breadcrumbs

250ml sunflower oil

creamy mayonnaise and lemon wedges to serve

Makes 8-10


Remove all the bones from the salmon and flake with a fork. Place salmon, onion, parsley, eggs, baking powder, capers and 125ml of the breadcrumbs in a medium mixing bowl and mix well. Form the mixture into fish cakes with the help of a small scone cutter. Spread the remaining breadcrumbs on a large plate and roll each fish cake in the crumbs to coat all sides.

Transfer the fish cakes to a floured dish and refrigerate for 10 minutes. Heat the oil in a large frying pan over medium-high heat. Fry the fish cakes on each side until golden brown and drain on paper towel. Serve with creamy mayonnaise, lemon wedges and a side salad.

Recipe from The Classic South African Cookbook by Melinda Roodt; image from Cook Diary.

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