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Thrifty fishcakes recipe

Thrifty fishcakes recipe

5 ratings

These fishcakes are not only delicious but with a few simple ingredients and some leftovers from your fridge, you can create flavourful and satisfying fishcakes that are perfect for any day of the week. See method

  • Serves 2
  • 35 mins to prepare and 10 mins to cook
  • 733 calories / serving
  • Freezable


  • 50g leftover leaves, such as spinach or watercress, plus extra to serve (optional)
  • 350-400g leftover homemade or readymade potato salad
  • 212g tin pink salmon, drained, skin and large bones removed
  • 2 tbsp plain flour
  • 1 large egg, lightly beaten
  • 4 tbsp golden breadcrumbs
  • 1½ tbsp sunflower or vegetable oil

Each serving contains

  • Energy

  • Fat

    44g 62%
  • Saturates

    5g 27%
  • Sugars

    4g 4%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 45.5g Protein 36.1g Fibre 4.4g


  1. Put the leaves in a colander and pour over boiling water to wilt. Squeeze out the water with the back of a spoon and drain on kitchen paper to remove any liquid. Crush the potato salad pieces a little with a potato masher or fork. Mix with the salmon and wilted leaves; season. Divide into 8 and shape into patties.
  2. Put the fl our, egg and breadcrumbs in 3 separate shallow bowls. Coat each fishcake in fl our, then dip in the egg and finally in the breadcrumbs, making sure they are all evenly covered. Transfer to a plate and put in the fridge for 15 mins.
  3. Heat the oil in a large frying pan over a mediumhigh heat and cook the fishcakes for 8-10 mins, turning halfway, until golden brown and piping hot throughout.

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