Salmon Fish Cakes with Sweet Mandarin Drizzle.

I know for some that the thought of fish cakes conjours up tasteless mash coated in breadcrumbs with only a very slight hint of fishiness but I promise these will banish those memories.  The drizzle sauce came about when I ran out of sweet chilli but I think it tastes just as good and it evokes warm memories of my mum serving me mandarins and cold tinned Ambrosia custard for pudding when I was little.

Anyway, you can always call them Salmon Patties if you want to be posh !

 Tips:  “Don’t be tempted to add butter to the mash before you make the cakes as it’ll make them soggy.  Let the mash cool before you make the patties and don’t mash the mixture into a pulp, keep the texture.  I’ve also used Salmon Trout in this recipe which works just as well”

Serves 4


For Fish Cakes:

2 Salmon Fillets – Cooked & Cooled

2 Medium Potatoes – Cooked & Mashed

½ tsp Mixed Spice

½ tsp Turmeric

¼ tsp Crushed Root Ginger

1 Clove Garlic – Crushed

1 tsp Dried Chilli Flakes 

½ Red Chilli – Seeds Removed & finely chopped

Juice ½ Lime

1 tbs Soy Sauce

Salt & Pepper

For The Coating:

6oz Fresh Breadcrumbs [Stale bread works best]

1 Free Range Egg

Flour To coat

Oil for frying

For The Sweet Madarin Drizzle:

Half Tin Chopped Tomatoes

1 Tin of Mandarins In Syrup

1 tbs Red Wine Vinegar

1 tsp Soy Sauce

1 tsp Mixed Spice

Splash Pepper Sauce



Flake the salmon taking care to remove any residual bones and through into a bowl with all the other fishcake ingredients.  Ensuring your hands are damp to avoid stickiness, mould them into patties about the size of a small burger.  Dip them first in the flour, then egg and finally the breadcrumbs.

Pre-heat the oil in a pan and gently fry until golden on both sides.  Remember the salmon is already cooked so don’t overdo it.

For the sauce, gently bring all the ingredients to the boil in a saucepan and then simmer to reduce until the mandarins break down a little and the sauce thickens.

And Finally..

Well it’s not called drizzle for nothing.  Drizzle the sauce over the fishcakes and serve on a bed of rocket and spinach leaves as a starter or light lunch.


I’m an amateur cook who enjoys to create so if you have any ideas on improving anything, please let me know.




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