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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Beat one egg in a small bowl and mix it into the fish and potato mixture to help bind the ingredients together.

Step 5

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.

Step 6

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.

Step 7

Coat each patty in flour, then dip into the beaten egg, and finally coat with breadcrumbs. Place the breaded patties back on the tray.

Step 8

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.

Step 9

Serve the fish cakes warm with a side of tartar sauce, a squeeze of lemon, or a fresh green salad.

Nutrition Facts

Serving size	(1055.2g)

Amount per serving	% Daily Value*
Calories	2434.5

Total Fat 129.7g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 37.0g
Cholesterol 682mg	0%
Sodium 3920.8mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 12.5g	0%
Total Sugars 11.4g
Protein 136.7g	0%

Vitamin D 1178IU	0%
Calcium 229.8mg	0%
Iron 14.5mg	0%
Potassium 3308.6mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 22.3%

Carbs: 30.0%