Salmon Fishcakes with Chilli Mayonnaise and Herby Potato Wedges

Salmon Fishcakes with Chilli Mayonnaise and Herby Potato Wedges Salmon Fishcakes with Chilli Mayonnaise and Herby Potato Wedges
Why not vary the type of fish you use by adding Haddock or Crab Meat.
4 people 65 minutes 35 minutes


  • 2 - SuperValu Fresh Salmon Darnes
  • 1 - SuperValu Lemon
  • 1 - SuperValu Onion diced
  • 4 - SuperValu Rooster Potatoes peeled and cut into cubes

Chilli Mayonnaise

  • 1 tsp Chilli Powder
  • 3 tbsp Mayonnaise
  • 1 tbsp Tomato Ketchup

From your Store Cupboard

  • 1 - Fresh Egg
  • 2 tbsp Milk
  • 1 tbsp Plain Flour
  • 1 tsp SuperValu Dried Mixed Herbs
  • 55 g SuperValu Fresh Breadcrumbs
  • 1 clove SuperValu Garlic
  • 1 tbsp SuperValu Oil
  • 2 tbsp SuperValu Olive Oil
  • 0 - SuperValu Whole Black Peppercorns
  • 100 ml Water

Herby Potato Wedges

  • 3 - SuperValu Rooster Potatoes


  1. Begin by placing the potatoes in a large saucepan of water and bringing them to the boil.
  2. Simmer until the potatoes are tender. Strain off the water and allow the potatoes to steam to continue softening.
  3. Mash the potatoes, adding only a little salt and pepper.
  4. Do not add any milk at this stage as it will make the potatoes too wet to hold the required shape.
  5. Allow the potatoes to cool down.
  6. Meanwhile preheat the oven to 180°C/350°F/Gas Mark 4.
  7. Place the salmon darnes into a baking dish. Season lightly with salt and pepper.
  8. Pour the water on top of the salmon and pop into the preheated oven for approximately 15 minutes until the salmon is just cooked.
  9. Remove from the oven and allow to cool down.
  10. Dice the onion.
  11. Heat a little oil over a medium heat and gently sweat the onion until just softened.
  12. Allow to cool. Grate the lemon and place into a large mixing bowl.
  13. Next add in the potatoes, softened onion, and egg yolk and mix well.
  14. Break the salmon darnes into the mixture and carefully mix together.
  15. Divide the mixture into shapes and transfer to the fridge and allow to rest.
  16. Sprinkle the fishcakes with a little plain flour - just enough to coat.
  17. In a bowl whisk together the egg and milk. Place the breadcrumbs in a separate bowl.
  18. Place the flour coated fishcakes, one at a time, into the egg wash mixture, ensuring each is fully coated in breadcrumbs before cooking.
  19. Heat a large frying pan with a couple of tablespoons of oil and pan fry the fish cakes for approximately 2 minutes on each side until they are golden brown.
  20. Place on a flat baking tray, transfer to the preheated oven and continue cooking for 10-12 minutes to ensure the cakes are warmed through.

Herby Potato Wedges

  1. Wash the potatoes, cut into chunky wedges and place into a bowl.
  2. Drizzle the potatoes with a small amount of oil, the mixed herbs and a little salt and pepper and mix together.
  3. Place on a baking tray lined with parchment.
  4. Bake for 35 – 40 minutes until crispy and well cooked through to the centre.

Chilli Mayonnaise

  1. Mix together the tomato ketchup, mayonnaise and chilli powder and store in the fridge until required.
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