The beauty of these fish cakes is that the salmon remains tender & succulent post cooking. Serve with a sweet chilli dip


  • 250 g baked potato, peeled & cut into chunks
  • 2 tbsp mayonnaise
  • 1 1/2 tbsp sweet chilli sauce
  • 1 tsp lemon juice
  • 25 g sliced spring onion
  • 40 g Cheddar cheese, grated
  • 2 tbsp ketchup
  • 250 g raw salmon cut into small cubes
  • 2 tsp fresh dill chopped
  • 60 g fresh breadcrumbs
  • salt & pepper
  • 100 g dried breadcrumbs for coating
  • sunflower oil


  1. Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for 10 to 12 minutes or until tender. Drain and leave to cool down.
  2. Mix the cooked potato chunks with the mayonnaise, sweet chilli sauce, lemon juice, spring onion, Cheddar and ketchup and roughly mash using a potato masher.
  3. Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper.
  4. Using your hands, form the mixture into about 8 fishcakes. Coat in the dried breadcrumbs.
  5. Heat the oil in a large frying pan and sauté the fishcakes for about 5 minutes, tuning halfway through until golden on both sides.
  6. Freeze uncooked.