This is a pretty classic recipe and there are many of variations on it. Salmon Fish Cakes have always been a favorite for lunches, appetizers or canapes.
There are a couple of things you need to keep in mind when making any fish cakes. Make sure the fish is just poached, and use a fatty fish like salmon so they stay moist. Use a dry potato like a King Edward, waxy potatoes will make the cakes stodgy and hard. Don’t over mix, you don’t want a fine paste, you want to see all the ingredients in the cakes when you eat them. When frying these they are notorious for breaking up in the pan when you turn them. Be sure they are well chilled when you cook them, it helps a little and only turn them once. Coating them with fresh bread crumbs will give you a little more crunch once fried.
I always serve these with my little Sweet and Sour Cucumber Pickle which takes 5 minutes to make and are good at cutting the richness of the salmon cakes. Serve with a green salad or a few roasted potatoes. You can serve these on a warm toasted roll or bun which makes them a bit more substantial.
If this recipe is too large for you. Make them and freeze them. When you want take them from the freezer and defrost in the fridge. It will double very well and using left over poached salmon is perfect.