Salmon and Red Pepper Fish Cakes

  • Prep: 10 Minutes
  • Cook: 8-10 Minutes
  • Serves: 8

We always have cooked potatoes stocked up in the fridge and they’re perfect for this simple fish supper. Plus this dish is a great way to get some wild fish (skin and bones included) onto the weekly menu.

Calories 136
Carbs 9g
Fat 6g
Protein 13g
Free From


  • 2 tins (213g) wild caught salmon, drained (include skin and bones)
  • 400g new potatoes cooked and mashed
  • 2 eggs, beaten
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 red pepper finely chopped
  • 2 heaped tbsp ground flaxseed, rice flour or tapioca flour
  • 1 tsp Himalayan pink salt
  • Olive oil for cooking


  1. Combine all the ingredients in a bowl and carefully shape into fish cake patties, add a little more flaxseed or flour if you struggle to bind and shape the mixture.
  2. Warm a little olive oil in a non stick pan over a moderate heat. Gently place the fish cakes in the pan and< cook on both sides until golden brown.The patties are delicate so handle carefully when flipping with a spatula.