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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.

Put the mashed potato into a bowl and add the chopped spring onions, mayonnaise and mustard. Add the chopped capers, lime juice and parsley and mix well. Carefully mix in the salmon flakes and season to taste.

Take two tablespoons of the mixture and shape into balls and then flatten slightly. Place on a tray and chill in the fridge for at least 15 minutes.

Heat a frying pan with oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden all over.

Sweet Potato Wedges

4 Large sweet potatoes, peeled and cut into chunky wedges

2 Tbsp of Olive Oil

Salt and pepper to taste


Heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6

Put the sweet potato wedges in a roasting pan and mix with the olive oil.

Roast for approximately 25 minutes or until soft.

Creamy Lime and Mint Yoghurt Dipping Sauce


100g Greek Yoghurt

2 Tbsp Mayonnaise

Half Lime, juiced

1tbsp Fresh mint, chopped


Mix the Greek yoghurt, mayonnaise, lime juice and mint together.

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