Tinned Salmon and Sardine Fish Cakes

Tinned salmon and sardines combine in these easy, yet delicious fish cakes that are flavoured with chives, capers and a hint of tarragon.

Aside from cooking the potatoes, these fish cakes are remarkably quick to make; they take a few minutes to prepare, 30 minutes to rest in the fridge and cook in under 10 minutes.

Crispy Salmon and Sardine Patties

Regular visitors here will know that I have a thing for fish cakes.

I have everything from tinned mackerel fish cakes, to classic smoked mackerel fish cakes, and spicy tuna fish cakes to fennel and chive crab cakes.

Those memories all date back to school dinners and trips to the local chippy. Having money for fish and chips was a rarity, but fish cakes were cheap.

To be fair, despite my fond memories of them, those fish patties were not the greatest, which is in complete contrast to the ones I now make.

My latest fish cakes feature tinned red salmon and sardines; the richness is cut through with floral, sharp capers, and they get a fantastic fresh onion feel from lots of fresh chives.

They are gloriously simple to make, and you can do all of the "legwork" in advance.

The final cooking takes less than 10 minutes!

Frequently Asked Questions

What's the best way to cook the potatoes?

I prefer to use a dry cooking method for making mashed potatoes. Which means either an air fryer, oven or microwave.

They will take an hour in an air fryer at 200°C (390°F), about 90 minutes in an oven at 200°C (390°F), and between 9 and 13 minutes in a microwave.

You can also boil potatoes, whole, or cut into chunks. This way is quite quick, but it does add more "water" to the equation, and you get a less-than-"optimal" texture.

Can I use leftover mashed potatoes?

You can, but I prefer not to; to get the best flavour, you want to rely on the oily fish.

Can I make these in advance?

Yes, once you have made up these fish cakes, they will sit in the fridge for a day or two without any problems.

You can also freeze them for up to 3 months. Be sure to slide some baking parchment between the fish cakes before you freeze them.

How do I cook frozen fish cakes?

If you are cooking them from frozen, which I would recommend, then the best way to cook them is in the oven or air fryer.

Cook them in the oven at 180° or 350°F for 35-40 minutes or until cooked through. If you are cooking them in an air fryer, allow around 20-25 minutes at 170°C or 340°F.

Can I bake or air fry fresh fish cakes?

Yes, but you will not get the same golden crumb as you do when you fry them.

If you are cooking fresh in the oven, bake them for 10-15 minutes at 200°C or 400°F or air fry for 9-12 minutes at the same temperature.

Serving Suggestions

I've served these salmon fish cakes with some creamed leeks in these pictures. I love leeks; they are, as far as I am concerned, an overlooked member of the onion family, and they match this dish perfectly.

My samphire salad or this shaved asparagus recipe would also be wonderful with this recipe!

Dishes like my braised cavolo nero and pickled fennel and lentil salad also work well because the tartness in both contrasts beautifully with the oily fish.

If you are looking for a sauce, then you can't go wrong with a classic tartar sauce.

However, I would be much more likely to serve them with a classic parsley sauce.

They are also awesome dropped on a bun with your favourite toppings and turned into a carby fish burger!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Whatever method or devices you need to cook the potatoes.
• 30cm or 12" frying pan.
• Potato ricer or vegetable masher.
• Chopping board.
• Kitchen knife.
• Mixing bowl.
• A whisk or fork to beat the egg.
• Dishes or plates to crumb the fish cakes.
• A combination of weighing scales, measuring cups and spoons.