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Salmon Fishcakes with Sweet Potato Wedges and Lime and Mint Dipping Sauce

Updated: Aug 8, 2019

Salmon Fishcakes


500g Floury potatoes, peeled and diced (2-3 medium sized)

500g Fresh salmon, skinned and flaked

3 Spring onions, chopped

3 Tbsp of Mayonnaise

2 Tsp of Dijon mustard

2 Tbsp of flat leaf parsley

1 Tbsp of capers, chopped

1 Lime (juiced)

Salt and pepper to taste

Olive oil for frying.


Heat the oven to 190 degrees C, 375 degrees F, Gas Mark 5

Put the potatoes in a pan of water and bring to the boil. Boil for 15 minutes or until soft. Drain well and mash.

Grease a sheet of foil with oil and put the salmon fillet in the centre. Season with salt and pepper and wrap in the foil to make a parcel.

Put on a baking tray and cook for 20 minutes or until just cooked through. Leave to cool and when cold, flake the fish into large pieces.