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    You are in: Home / Recipes / Feta Salmon Fishcakes Recipe
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    Feta Salmon Fishcakes

    Feta Salmon Fishcakes. Photo by Thorsten

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sackville's Note:

    Serve this with a nice green salad to complete the meal. It is one of my favourite weekend treats.

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    Units: US | Metric


    1. 1
      Peel the potatoes, cut into chunks and boil until tender.
    2. 2
      Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
    3. 3
      Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
    4. 4
      Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
    5. 5
      When the mash is cool, season it generously with black pepper and then sift the flour over the top.
    6. 6
      Use a wooden spoon to mix the flour in until it disappears.
    7. 7
      Whisk the egg and add it to the mixture, stirring well.
    8. 8
      Crumble the feta over the top and snip the chives into the bowl.
    9. 9
      Finally add the red pepper and salmon and stir again to mix evenly.
    10. 10
      Dust your hands with flour and form the mixture into patties.
    11. 11
      You can make 12 cookie sized patties or 6 larger cakes.
    12. 12
      Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
    13. 13
      Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
    14. 14
      Keep warm in the oven while you finish cooking.
    15. 15
      Serve dusted with parmesan and sprinkled with a few extra chives.
    16. 16
      By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.

    Ratings & Reviews:

    • on September 19, 2006


      Great recipe. The only change I made: I didn't "pre-cooked" the salmon, just cut it into small pieces and gave it to the mashed potatoes. I like salmon, when it is not completely done. I fry the cakes for 3 minutes each side and after cooking I pat them dry with paper towels to remove oil from frying. The flavours of the fishcakes were well blended, but you can still taste the different ingredients, the salmon, the feta, the red pepper, and potatoes. I served the cakes with a thick tomato slices and lettuce as a different kind of burgers. What a great change to 'normal' fish burgers. Thanks for sharing the recipe.

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    • on August 01, 2006


      We really enjoyed this recipe. I didn't make any changes to the original recipe. I served with Cilantro-Lime Tartar Sauce on the side. Very yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2003


      These were great! I served them with salad and a sweet chilli mayonnaise. Instead of fresh salmon which I didn't have, I used a tin. The feta is what makes these really special. It added a nice creamy texture. I used Danish because it is less salty and it worked well. I forgot to add the parmesan, but this was still a great summertime dish.. Thanks Sackville Girl

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Feta Salmon Fishcakes

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 463.3
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 7.0 g
    Cholesterol 119.7 mg
    Sodium 415.5 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 3.7 g
    Sugars 3.4 g
    Protein 26.6 g

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