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Fish Cakes

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November 20, 2012 | Issue 427

A Different Dinner

Salmon and Potato Coriander Fish Cakes

Tired of turkey? Try something different this week with salmon. Full of protein and beneficial omega-3 fatty acids, these fish cakes are easy to prepare and serve, especially when you have a lot of friends and family to entertain. Coriander adds unique flavor while a kick of red pepper provides capsaicin, a phytochemical being studied for its antioxidant properties.

Makes 5 servings.

Per serving : 270 calories, 9 g total fat (2 g saturated fat), 23 g carbohydrate,
25 g protein, 3 g dietary fiber, 74 mg sodium.

  • 1 lb. russet or Yukon gold potatoes (makes about 2 cups cooked mashed)
  • 1 cup thinly sliced spring onions, green stems included
  • 2 tsp. canola oil
  • 1/4–1/2 tsp. red pepper flakes, or to taste
  • 1/4–1/2 cup low-fat milk, warmed
  • 1 Tbsp. all-purpose flour
  • 1 large egg
  • 1 Tbsp. ground coriander
  • Freshly ground pepper and salt, to taste
  • 1 lb. salmon, cooked and flaked
  • 3-4 Tbsp. whole-wheat flour
  • Canola oil cooking spray
  • Lime wedges (lemon may be substituted)


  1. Cut potatoes into fourths, place in pot with cold water and bring to boil. Reduce heat and simmer for about 20 minutes, until soft.
  2. In large skillet over medium heat, sauté onions in oil. Add pepper flakes and stir often, until onions are softened, about 6 minutes.
  3. Drain and mash potatoes using potato masher, ricer or electric mixer, adding warm milk as necessary to keep fluffy and moist. When mashed, spread out potatoes in bottom of large mixing bowl and sift all-purpose flour over top. Use fork to work flour into the potatoes. Whisk egg and pour over top. Scatter cooked onions, coriander, pepper and salt to taste, and salmon over potato mixture. Use fork to mix and mash ingredients thoroughly.
  4. Dust medium platter and hands with whole-wheat flour. Scoop up 3-4 tablespoons of mixture and place in flour. With your hands, roll into a small ball then form into a chunky cake. Transfer to clean plate. Repeat. You should end up with about 10 medium cakes.
  5. Place large skillet over medium-high heat and coat with cooking spray. Sauté cakes in batches of five or so. Cook on each side until golden crust forms, about 2-2½ minutes, only turning once. Transfer cooked cakes to lightly oiled baking dish to prevent sticking.
  6. Although the cakes are cooked, before serving, warm them thoroughly, about 5 minutes. Serve with lime or lemon wedges.

Grocery list

Russet or Yukon gold potatoes
Spring onions
Canola oil
Red pepper flakes
Low-fat milk
All-purpose flour
Pepper and salt
Whole-wheat flour
Canola oil cooking spray
Lime wedges

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