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Easy Sardine and Salmon Fish Cakes

This wonderful sardine and salmon fish cakes recipe is packed full of great flavour and they are a perfect all year round meal.

Portrait image of golden sardine and salmon fishcakes served on creamed leaks on a white plate

Simple Fish Cake Recipes.

Regular visitors here will know that I have a thing for fishcakes. I adore them, I think part of it is a yearning for food memories but most of it is because they are versatile and glorious.

You can use pretty much any fish you like, then you need something to hold them together.

Hello Mr potato, then all you need to do is fry ’em, bake ’em, air fry ’em, you can even eat ’em cold!

This recipe combines fresh salmon and tinned sardines.

The salmon gives a delightful freshness and the sardines a wonderful richness of flavour.

Portrait overhead image of golden sardine and salmon fishcakes served on creamed leeks

Can Fish Cakes Be Made in Advance?

Absolutely yes!

Not only can they be made in advance they can be frozen too. They can even be cooked from frozen.

There are a few things to bear in mind though.

  1. Your fishcakes will sit in the fridge before being breadcrumbed for 3 or 4 days. If they are breadcrumbed first I tend to only leave for a day or two.
  2. Wrap you fishcakes individually if freezing. They will freeze together and be difficult to break apart without breaking them.
  3. Do not fry frozen fishcakes. By the time they have defrosted and heated up inside the outside is burnt. Cook them in the oven.

I almost always have these, my tinned mackerel fish cakes and my spicy tuna fish cakes in my freezer.

They make for a great quick meal and also make the very best cheating fish burgers!

Portrait close up image of golden sardine and salmon fishcakes served on creamed leaks

How to Cook Fish Cakes.

As I mentioned above you can cook this fishcake recipe in lots of different ways.

My recipe instructions specifically mention shallow frying.

I think this is the best way to cook fresh fish cakes. It leads to a great golden crispy crumb and is quick and efficient.

They can be baked in the oven at 180°C or 350°F until coloured and warmed through.

This will take about 15-20 minutes, I personally think that this is better with frozen fish cakes.

If they are frozen this time increases to 25-30 minutes.

I have even cooked them in my air fryer, they work wonderfully and take about 5 or 6 minutes if fresh and 15 if frozen.

The air fryer approach does make much more washing up than a simple pan though!

Finally a word on the perfect side dish… As you can see from these pictures I serve these with creamed leeks.

That rich mellow onion flavour is perfect alongside flavours of salmon and sardine.

Square overhead image of golden sardine and salmon fishcakes served on creamed leeks
Yield: 2 Servings

Recipe for Sardine and Salmon Fish Cakes

Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

Fresh salmon and canned sardines form the fishy element of these simple yet delicious fish cakes.

Ingredients

  • 350 g Potato
  • 250 g Salmon
  • 1/2 Tsp Salt
  • 1 Clove Garlic
  • 1 Bay Leaf
  • 1/2 Tsp Dried Tarragon
  • 75 ml White Wine
  • 90 g Canned Sardines
  • 10 g Chives, Chopped
  • 50 g Bread Crumbs
  • 1 Egg
  • 2 Tbsp Flour
  • Salt to taste

Instructions

  1. Bring a pan of salted water to the boil.
  2. Peel then cut the potatoes into 2cm cubes.
  3. Boil the potatoes until cooked.
  4. Mash the potatoes until smooth, do not use any butter or cream and allow to cool. Although if you have leftover mashed potatoes feel free to use them.
  5. Whilst the potatoes are cooking place the salmon in an ovenproof bowl.
  6. Add half a teaspoon of salt, the bay leaf, finely chopped garlic, tarragon and white wine before covering with tin foil.
  7. Bake at 180°C or 350°F for 15 minutes.
  8. After 15 minutes remove and allow to cool for 5 minutes with the foil still on.
  9. Flake up the fish, discard the skin and bay leaf then mix together the fish with the potatoes.
  10. Add sardines and chives and then form into 4 fish cakes using enough if the cooking liquid as necessary to hold shape.
  11. Dip the fish cakes into the flour, then the egg and then the breadcrumbs to coat.
  12. Set these aside to firm in the refrigerator for 30 minutes.
  13. Fry the fish cakes in oil until golden brown and warmed through which should take 3-4 minutes per side.

Notes

If you have leftover mashed potatoes, do not be afraid to use them to make fish cakes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 712Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 236mgSodium: 1325mgCarbohydrates: 63gFiber: 5gSugar: 4gProtein: 51g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Kate

Tuesday 17th of April 2018

The fish cakes look lovely, but I particularly like the sound of those creamed leeks!

Brian Jones

Wednesday 18th of April 2018

The leeks are glorious and can be tweaked to match so many other meals.

Liz

Tuesday 17th of April 2018

My husband loves any kind of fish so these fish cakes would certainly be a hit at our house! Loving all the seasonings!

Brian Jones

Wednesday 18th of April 2018

Thanks Liz.

shelby

Tuesday 17th of April 2018

This is a lovely dish! I haven't had sardines in years, but they used to be a treat at my grandparent's table! I would be more than willing to give this a try.

Brian Jones

Wednesday 18th of April 2018

I hope you give it a try, super simple and really tasty!

Nicky Corbishley

Tuesday 17th of April 2018

I love fishcakes, like the addition of sardines in this recipe and served on creamed leeks yum. Enjoy the festival this coming weekend:-)

Brian Jones

Tuesday 17th of April 2018

Thanks Nicky!

Alida | Simply Delicious

Tuesday 17th of April 2018

Such a great recipe. Delicious!

Brian Jones

Tuesday 17th of April 2018

Thank you.