Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


  • 1 onion, peeled and finely chopped
  • 1 red pepper, deseeded and roughly chopped
  • 3 large potatoes, peeled, chopped and boiled till cooked
  • 350 g salmon bits, roughly chopped
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp olive oil


  • Heat the four tablespoons of oil and soften the onions and peppers for 10 minutes.
  • Mash the cooked warm potatoes.
  • Add the salmon to the warm potatoes, then add the onions and peppers and mix well.
  • Season well with salt and pepper and add a little more oil to moisten slightly.
  • Chill well, then when cold, form into a large patty.
  • Heat 1cm of vegetable oil in a non-stick, oven-proof frying pan.
  • Add the fishcake mix, press down and cook over medium heat for about 4-5 minutes, then put into the oven and warm through.
  • Turn out and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Course Fish, Potato
Cuisine British, Spring, Summer
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