Spicy Salmon & Coriander Fish Cakes Recipe

Name: Spicy Salmon & Coriander Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g whole meal bread; 1 tablespoon paprika; 1 kg salmon (cooked, steamed or poached or whatever leftovers you have); 1 kg potato; 1 kg sweet potato; 100 g feta; 2 medium onions (chopped); 2 garlic cloves (finely chopped); 1/2 lemon (juice plus grated rind); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 red chili pepper (finely chopped); 1 bunch coriander (chopped); 1 egg; salt & pepper; 2 teaspoons dried crushed red pepper flakes (to taste when forming the cakes) (optional)

Servings: persons

200 g whole meal bread
1 tablespoon paprika
1 kg salmon (cooked, steamed or poached or whatever leftovers you have)
1 kg potato
1 kg sweet potato
100 g feta
2 medium onions (chopped)
2 garlic cloves (finely chopped)
1/2 lemon (juice plus grated rind)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 red chili pepper (finely chopped)
1 bunch coriander (chopped)
1 egg
salt & pepper
2 teaspoons dried crushed red pepper flakes (to taste when forming the cakes) (optional)

1
Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
2
Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
3
Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
4
Mash the potatoes adding the remaining olive oil and all of the butter.
5
Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
6
Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
7
Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).

1259

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 200 g whole meal bread, 1 tablespoon paprika, 1 kg salmon (cooked, steamed or poached or whatever leftovers you have), 1 kg potato, and more.

Yes, Spicy Salmon & Coriander Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Salmon & Coriander Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions