Salmon Fish Cakes

Salmon Fish Cakes (Rustic Style)

Ingredients

• 4 small jacket potatoes — cooked, scooped out, and flesh reserved
• Fresh salmon — roughly 250–300g (enough to make 4 fish cakes)
• Dried dill — a generous sprinkle
• Lemon juice — to taste
• Plain flour — for coating
• 1 beaten egg — for dipping
• Homemade breadcrumbs — for coating
• Salt & pepper — to taste

Method

• Preheat your air fryer to 180°C.
• Cook the salmon until just done, then flake it into a bowl.
• Add the scooped potato flesh to the salmon and mix gently.
• Season with dried dill, lemon juice, salt, and pepper.
• Shape into 4 equal fish cakes.
• Coat each fish cake in flour, then dip in beaten egg, and finish with homemade breadcrumbs.
• Air fry at 180°C for approximately 25 minutes.
• Always check before the cooking time ends — look for golden colour and crisp texture.

Bonus Recipe

See the Starter Recipe page for my crispy potato skins — a perfect extra dish made from the leftover potato skins.

No Limits

There are no limits to what goes into your fish cakes — everyone has different tastes. Try adding herbs, spices, cheese, or vegetables to make them your own.