Forget those boring, bland fishcakes you can buy from the freezer section of the supermarket and say hello to these delicious homemade fishcakes instead. These sweet chilli salmon fishcakes, are just great for a mid-week meal.
Fishcakes are a dish, made using many varieties of fish, that is combined with a starchy component such as potatoes. They are usually fried but can be also be baked.
These salmon fishcakes with sweet chilli are made using only 5 ingredients to make the fishcake filling, which is then shaped and coated in panko breadcrumbs for a crispy outer layer.
Preparing Potatoes to Use in Fishcakes
Preparing your potatoes to make fishcakes is an important step when you want the best results.
Firstly, I recommend using a floury potato, such as Russet, Maris Piper or King Edward.
Ideally, the potatoes should be baked whole in the oven. I prefer this method to boiling the potatoes as it helps to keep the potatoes drier, and containing a little less liquid, cut in half and scrape out the cooked potato before mashing.
However, if you want the potatoes ready quickly, you can boil them too. Peel and cut each potato into chunks, rinse them thoroughly and place in a saucepan. Cover the potato chunks in cold water and add a generous pinch of salt. Boil the potatoes over heat until they have cooked all the way through and become soft.
If you choose to boil your potatoes, be sure to allow them to drain thoroughly. Leave them in a colander to cool completely before using. In this time the excess liquid will evaporate in the form of steam, leaving your potatoes dry and ready to use.
Don’t use a mixer to mash your potatoes, do it by hand. Mashing potatoes with a mixer will make them too gummy and sticky. It will be harder to shape your fishcakes if you use a blender for mashed potatoes. I don’t recommend it. Use a fork or potato masher instead.
How to Make Salmon Fishcakes
Baking the salmon is best done in the oven for your homemade fishcakes. Squeeze a little fresh lemon juice of each salmon fillet and wrap them loosely in a little foil parcel. Leave some room in the foil parcel but close the edges tightly, this will also steam inside the parcel to cook the salmon without drying the fillets out. There is no need to add oil when baking your salmon.
Let all of the ingredients cool before assembling the fishcakes.
Combine the mashed potato and salmon with some flour and add the sweet chilli sauce for a sweet, spicy flavour.
Shaping the fishcakes can get a little messy.
I recommend having plenty of extra flour to hand when making your own fishcakes. You can use the extra flour for your hands and the worktop surfaces. This will also give the fishcakes the outer layer ready for the egg and breadcrumbs.
Cover your hands and the surfaces your using, in flour. Take a spoon and pile with the mixture. Place it in your hand and flatten it out by using both hands to pass it back and forth. Don’t worry too much about the shape as long as the thickness is the same throughout so it cooks evenly.
At this point I recommend chilling the fishcakes before the next step.
Once ready, coat the fishcakes gently in the egg and place in the breadcrumbs. Gently coat the fishcakes so they stick. If you have handling the fishcakes a lot, chilling them again at this stage will help them to retain their shape.
Heat some oil in a frying pan and place each fishcake in gently, cook on both sides for a couple of minutes until they are browned.
Serve with some extra chilli sauce drizzled on top.
How to Prevent your Fishcakes From Falling Apart
The biggest problem when making your own fishcakes is ther tendency to fall apart when cooking. There are a few methods you can use to prevent this from happening.
If your fishcakes fall apart when cooking, the mixture might be too wet. As I explained before, never use an immersion blender to mash the potatoes. It releases too much starch and will make the fishcake mixture too wet.
If you boil the potatoes, allow them to stand and steam dry thoroughly before using.
You can add more flour to the mixture if you feel it is needed. However, don’t add too much, otherwise your fishcakes will end up too dry and crumbly.
It’s super important to chill your fishcakes before frying. Chilling your fishcakes for at least an hour, and then again after crumbing them, will help them retain their shape when cooking.
Make sure your oil is hot before the fishcakes go in, place them in hot oil to fry so they don’t begin absorbing it all before cooking. You can check your oil by throwing a little piece of bread into the pan first, the bread should start bubbling immediately.
If you have frozen your fishcakes, cook them directly from the freezer, don’t attempt to defrost them first. Just lower the heat a little so they have a chance to cook all the way through before the outer breadcrumb layer browns too much.
Resist the temptation to poke or turn the fishcakes too soon, once they are in the oil. If you agitate the fishcakes too much, before they’ve had a chance to cook, they may break apart.
Salmon Fishcake FAQ’s
Sure, Cod pairs well with the chilli sauce in this recipe too!
Yes, they are best frozen before being cooked. Lay them individually on a non stick baking tray and freeze solid before sealing and storing in a freezer bag in the freezer. They will keep for up to 3 months.
Sweet Chilli Salmon Fishcakes
- 240 g Salmon Fillets
- 500 g Potatoes
- 4 tbsp Sweet Chilli Sauce
- 3 tbsp Flour plus extra for hands and surfaces to coat.
- 1 Egg beaten
- 50 g Panko Breadcrumbs
- Preheat your own to 200C
- Pierce your potatoes all over and place in the oven. Bake for about an hour, until they have cooked through.
- Squeeze a little lemon over each salmon fillet and wrap up each one Individually in a little foil parcel. Place on a tray and put in the oven for 20mins.
- Allow both the salmon and potatoes to cool before assembling your fishcake mixture.
- Once cooled, cut your potatoes in half, scoop out the centre and mash your potatoes by hand.
- Remove the skin from the salmon and flake the fillet with a fork. Check the flaked fish for any bones and remove if seen.
- Mix the salmon and potatoes together.
- Pour in the chilli sauce and mix through.
- Add 3 Tbsp of flour to the mixture and mix through.
- Cover your hands and the surfaces your using, in flour. Using a spoon take a scoop of the fishcake mixture and place it in your hand.
- Flatten it out by using both hands to pass it back and forth. Don't worry too much about the shape as long as the thickness is the same throughout so it cooks evenly.
- Coat the fishcakes fully in the flour.
- Place your prepared fishcakes on a floured plate and cover with floured clingfilm, place them in the fridge to chill for an hour.
- With your beaten egg in a bowl, gently coat each fishcake in the egg and then place them in the breadcrumbs to coat completely.
- At this point you can chill the fishcakes again for about 20 minutes.
- When ready, heat some oil in a frying pan and place each fishcake in gently, cook on both sides for a couple of minutes until they are browned.
Recipe Notes and Guidance
- Never mash your potatoes with a mixer or blender, it’ll make them too wet.
- Allow all ingredients to cool completely.
- Don’t omit the chilling time, this helps the fishcakes retain their shape.
- You can boil your potatoes if you’d prefer, follow the guidelines in the post on how to do this.
- Fishcakes can be frozen after assembly, cook straight from frozen.
- Place the fishcakes in the oil once it is hot.