Salmon and Cod Fish Cakes
Crisp, golden, and packed with flavor, these Salmon and Cod Fish Cakes are a delightful twist on a classic comfort food. Made with a perfect blend of flaky salmon and cod fillets, creamy mashed potatoes, and a bright touch of fresh herbs like parsley and dill, these patties are a symphony of textures and tastes. Infused with zesty lemon and a hint of garlic, each bite offers a burst of savory goodness. Lightly coated in panko breadcrumbs for that signature crunch, these fish cakes are pan-fried to perfection in just minutes. With a prep time of under 30 minutes and a versatile serving style—think tartar sauce, a squeeze of lemon, or a crisp salad—they’re an ideal choice for an easy weeknight dinner or an elegant appetizer. Perfect for seafood lovers, these fish cakes combine wholesome ingredients with a restaurant-quality finish right in your own kitchen.
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Recipe Information
Ingredients
- 200 grams salmon fillet
- 200 grams cod fillet
- 300 grams potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- 1 clove garlic, minced
- 2 eggs
- 100 grams panko breadcrumbs
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil
Instructions
Peel the potatoes and cut them into even-sized chunks. Place them in a pot of salted water and boil for 15–20 minutes until tender. Drain and mash with the butter, then set aside to cool.
While the potatoes cook, steam or poach the salmon and cod fillets until just cooked through (about 5 minutes). Let them cool slightly, then flake into small pieces, removing any bones or skin.
In a large mixing bowl, combine the mashed potatoes, flaked salmon and cod, lemon zest, parsley, dill, garlic, salt, and pepper. Mix gently to combine.
Beat one egg in a small bowl and mix it into the fish and potato mixture to help bind the ingredients together.
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Place on a tray and refrigerate for 15 minutes to firm up.
Set up a breading station with three shallow bowls: one with the flour, one with the second beaten egg, and one with the panko breadcrumbs.
Coat each patty in flour, then dip into the beaten egg, and finally coat with breadcrumbs. Place the breaded patties back on the tray.
Heat 3 tablespoons of vegetable oil in a large frying pan over medium heat. Cook the fish cakes in batches for 3–4 minutes on each side until golden brown and heated through.
Serve the fish cakes warm with a side of tartar sauce, a squeeze of lemon, or a fresh green salad.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 11.4 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 29.5 mcg | 147% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3309 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
