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Leftovers: Fishcakes

The Guardian Word of Mouth Blog complains today about mass-produced fishcakes, saying that fishcakes are better when they’re home-made and use leftovers.  I’m inclined to agree, I’ve never had mass-produced fishcakes that are as tasty as the spicy ones I make at home.  But according to The Guardian, UK consumers spent £83m on ready-made fishcakes last year.

Fishcakes with Chilli and Coriander


  • fishcakes

    Mashed or crushed potatoes (leftover mash works really well)

  • Tin of pink salmon (or tuna, or leftover fish)
  • About a quarter of a medium-sized onion, chopped finely
  • One red chilli, chopped finely
  • Small handful of coriander leaves


  1. Drain the can of salmon and pick out the bone bit.  Combine all the ingredients in a mixing bowl and mash together roughly with a fork.
  2. Form the mixture into small patties with your hands.  You can dab each patty in flour to make them crispy when they fry, although it’s not essential.
  3. Fry for about five minutes each side in a small amount of olive oil, until crisp and golden-brown.

These are good with garlic mayonnaise, and especially delicious with wasabi mayonnaise, which you can make by mixing a squeeze of wasabi with ordinary mayo.

This recipe will make loads of small fishcakes; either a starter for about six people or a light meal for about three.


  1. Hi nice recipe – not to be a square of anything but could you give an idea of the quantities potato and fish? I know that too much of either than make a bad fish cake so I was wondering what worked for you. Thanks!

  2. Hey Frank! The reason this recipe doesn’t give specific portions is that it’s pretty good with varying quantities. Sometimes I want a good fishy fishcake, and sometimes I want something with more potato.

    But to get a good balance of the two, use a standard tin of salmon (around 200g) and two medium sized potatoes. Hope that helps?

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