Salmon Fishcake Recipe

These aren’t just any fishcakes. Tantalise your taste buds with these mouth-watering Burgen-bread crumbed fish cakes.

Preparation time: TBC mins, Serves: TBC


2 slices of Burgen Soya and Linseed bread
375g salmon fillet
200ml milk of choice
500g potatoes, peeled and chopped
2 tbsp olive oil
½ tbsp cumin seeds
4 spring onions, finely sliced
1 tbsp chives, chopped
1 egg, beaten
2 red peppers, deseeded and halved
4 eggs, poached
Rocket to serve


Place the salmon in a pan with the milk and cook for 3-4 minutes. Drain the fish and break into large flakes, picking out any bones.
Cook the potatoes in a pan of boiling water until tender. Drain.
Meanwhile, heat ½ tbsp olive oil in a pan and fry the cumin seeds and spring onions for 2-3 minutes.
Mash the potatoes then, using a fork, stir in the fish, spring onion mixture and chopped chives.
When the mixture is cool enough to handle, shape it into 4 fish cakes.
Place the egg in a shallow dish and the breadcrumbs onto a plate.
Dip each fishcake first into the egg, and then roll in the breadcrumbs to coat completely. Leave to rest in the fridge for 15-20 minutes.
Meanwhile grill the red pepper halves until black then place in a bowl and cover with cling-film for a few minutes before peeling off the charred skin. Blend the remaining flesh to give a smooth red pepper sauce.
Heat the remaining oil in a pan and cook each fishcake for 6-7 minutes on each side until golden.
Serve each fishcake on a little red pepper sauce topped with a poached egg and rocket leaves on the side.
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