Salmon Broccoli Fishcakes Recipe
Golden salmon and broccoli fishcakes with fluffy potato, lemon and scallions, coated in crisp panko and pan-fried until tender inside.
Contains: Fish · Egg · Wheat
Contains fish, egg and wheat. Check the labels of the panko and mustard you use if managing allergies, as formulations can vary.
WHY IT WORKS
Why This Recipe Works
01
Dry the Vegetables Well
Draining the potato and broccoli thoroughly keeps excess water out of the mixture so the fishcakes hold together and brown more easily.
02
Keep Some Texture
Coarsely mashing the potato and broccoli and folding in the salmon gently leaves distinct pieces rather than turning the filling into a paste.
03
Coat Before Frying
A light panko coating gives the soft fishcakes a crisp golden outside while the center stays tender.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Fishcakes
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Tools
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Tools
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- For Coating and Frying
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Method
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Put the potatoes in a large saucepan, cover with cold water and bring to a boil. Reduce to a steady simmer and cook for about 12 minutes, until almost tender.
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Add the broccoli to the saucepan and cook for about 4 minutes more, until both the potatoes and broccoli are tender. Drain very well, return everything to the warm pan over low heat for about 1 minute, then remove from the heat and mash coarsely. Leave to cool for about 10 minutes.
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Transfer the potato and broccoli mixture to a large bowl. Add the salmon, scallions, egg, Dijon mustard, lemon zest, lemon juice, salt and black pepper. Fold together gently until evenly combined.
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Divide the mixture into 8 equal portions. Shape each portion into a round fishcake about 3/4 inch thick, pressing just firmly enough for it to hold together.
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Spread the panko breadcrumbs on a shallow plate. Press each fishcake lightly into the crumbs, turning to coat both sides and the edges.
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Heat 1 tablespoon (tbsp) olive oil in a large nonstick skillet over medium heat. Add 4 fishcakes and cook for 3 to 4 minutes per side, until deep golden and hot through the center. Transfer to a plate. Add the remaining 1 tablespoon (tbsp) oil and cook the remaining fishcakes in the same way.
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Serve the fishcakes hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Shape and coat the fishcakes, arrange them in a single layer in a covered container and refrigerate for up to 24 hours before frying. Cook them straight from the refrigerator, allowing an extra minute or two if needed to heat the centers through.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace1 US cup plain panko breadcrumbs
With1 US cup gluten-free panko breadcrumbs
Replace60 grams (g) plain panko breadcrumbs
With60 grams (g) gluten-free panko breadcrumbs
Use a labelled gluten-free panko or breadcrumb product and check the mustard label if avoiding gluten strictly.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Drain the canned salmon very well before weighing or measuring it for the mixture. After cooking the potato and broccoli, return them to the warm pan briefly so surface moisture can evaporate before mashing.
Useful Substitutions
Canned sockeye salmon can replace canned pink salmon in the same quantity. Frozen broccoli can replace fresh broccoli if it is thawed, cooked until tender and squeezed or drained very well. Regular plain breadcrumbs can replace panko, although the coating will be finer and less crisp.
INGREDIENT QUALITY
Quality Note
Moisture control matters more than aggressive mashing. Drain the salmon well and dry the cooked potato and broccoli briefly in the warm pan so the mixture stays firm enough to shape without becoming dense.
SPEND LESS
Cost-Saving Tip
Canned pink salmon works well here, so there is no need to buy fresh salmon fillets specifically for the fishcakes. Compare cans by drained weight as well as pack price.
COOKING TIPS
Tips
Cool the Mash Briefly
Let the potato and broccoli mixture cool for about 10 minutes before adding the egg so the mixture is easier to shape and the egg does not begin cooking on contact.
Shape With Light Pressure
Press each fishcake together firmly enough to hold its shape, but do not compact it heavily. A slightly loose texture keeps the center tender.
Turn Only When Golden
Leave the fishcakes undisturbed until the first side is well browned and releases easily from the pan. Turning too early can make them break.
Cook in Two Batches
Leaving space around the fishcakes helps them brown instead of steaming. Add the second portion of oil before cooking the remaining batch.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover fishcakes promptly, cover and refrigerate them. Use within 3 days.
Freezing
Freeze fully cooled fishcakes in a single layer until firm, then transfer them to an airtight container with parchment between layers. Use within about 2 months for best texture.
Reheat in a Skillet
Warm refrigerated fishcakes in a lightly oiled covered skillet over medium-low heat, turning once, until hot throughout and crisp again on the outside.
Reheat in the Oven
Place fishcakes on a baking sheet and reheat at 350°F until hot throughout. From frozen, thaw overnight in the refrigerator first for more even reheating.
ESTIMATED PER SERVING
Nutrition
2 fishcakes
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Salmon Broccoli Fishcakes FAQs
Can I use canned salmon for fishcakes?
Yes. Canned salmon works well because it is already cooked and flakes easily into the potato mixture. Drain it thoroughly so the fishcakes are not too soft.
Why are my salmon fishcakes falling apart?
The most common causes are excess moisture, a mixture that is still very warm or turning the fishcakes before the first side has browned. Drain the potato, broccoli and salmon well and let the mash cool briefly before shaping.
Can I make salmon broccoli fishcakes ahead of time?
Yes. Shape and coat the fishcakes, arrange them in a covered container and refrigerate for up to 24 hours before frying.
Can I use frozen broccoli?
Yes. Cook it until tender, then drain and squeeze out as much water as practical before mixing it with the potato.
Can I bake these fishcakes instead of frying them?
You can bake them, but the result will be less evenly crisp than the skillet version. Lightly oil the coated fishcakes and bake on a hot sheet pan, turning once, until browned and hot throughout.
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