These fish cakes combine tinned salmon and mashed sweet potato into patties that pan-fry to a crisp, golden crust with a tender centre. Tinned salmon is the honest choice here — it’s shelf-stable, consistently good, and costs a fraction of fresh. This is a straightforward weeknight meal that also freezes well.
Substitutions that actually work
- Tinned salmon: Tinned tuna works as a direct swap for a leaner, milder result. Tinned mackerel gives a richer, stronger flavour — use it if you like that.
- Sweet potato: Regular russet or Yukon Gold potato can replace some or all of the sweet potato. The cakes will be less sweet and slightly firmer, which some people prefer.
- Fresh herbs: Dried dill or dried parsley (use about one-third the amount of fresh) are fine substitutes if that’s what you have.
- Breadcrumbs for coating: Panko gives the crispest crust. Plain dried breadcrumbs work. Crushed crackers or cornmeal also hold up well in the pan.
Before you start
The single most important step is getting the sweet potato as dry as possible before mixing. Watery mash is the main reason fish cakes fall apart in the pan. After mashing, spread it on a plate for a few minutes to let steam escape, or blot it with a paper towel. The mixture should feel firm enough to shape into a patty that holds its edges — if it slumps, add a tablespoon of breadcrumbs and chill the shaped cakes in the fridge for 15 minutes before cooking. Cold patties hold together far better than room-temperature ones when they hit the hot oil. Skip the garnish — not worth the extra dish.
Troubleshooting
- Cakes break apart when flipping: The mixture is too wet or the cakes weren’t chilled. Press them firmly when shaping, refrigerate for at least 15 minutes, and use a wide spatula to flip in one confident move — hesitating tears them.
- Crust burns before the centre heats through: The pan is too hot. Medium heat is correct. If the outside is browning in under 2 minutes, lower the heat immediately.
- Cakes stick to the pan: The oil wasn’t hot enough before the cakes went in, or the pan is too thin. Let the oil shimmer before adding the patties, and resist moving them until a crust has formed — usually 3–4 minutes.
- Mixture tastes flat after mixing: Tinned salmon needs more seasoning than fresh. Taste the raw mixture (it’s safe to taste — the fish is already cooked) and add salt, pepper, or a squeeze of lemon before shaping.
- Interior is still cold when the outside is done: The patties were too thick. Aim for about 2.5 cm (1 inch) thick. Thicker than that and the outside overcooks before the centre reaches the safe internal temperature of 145°F (63°C).
Keeping and reheating
Cooked fish cakes keep in the fridge for up to 3 days in an airtight container. To freeze, place cooled cooked cakes on a baking sheet in a single layer, freeze until solid (about 2 hours), then transfer to a freezer bag — they’ll keep for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 18–20 minutes, flipping once halfway, until the crust crisps back up and the centre hits 145°F (63°C). A microwave works for speed but softens the crust. Uncooked shaped patties can also be frozen before cooking — layer them between sheets of parchment and freeze for up to 6 weeks; cook from frozen in the oven, adding a few extra minutes.
Juicy Salmon and Sweet Potato Fish Cakes
Ingredients
- 200 grams salmon - tinned
Instructions
- Simmer the sweet potato dice in a saucepan of water until tender, about 10 minutes. Drain and mash well in a big bowl. Add the salmon, spinach, 1 egg, spring onions, lemon zest and juice, parsley, mustard, and capers. Include lots of seasoning and the cayenne if you’re using it, and mix thoroughly.
- Form into equal-sized balls, as big or small as you like. If you have time, let the balls sit in the fridge for 15 minutes so they firm up. Put the flour, remaining egg, beaten, and bread crumbs into three separate bowls and dip the fish cakes into them in that order, shaking off the excess.
- For frying: heat a generous dollop of oil in a large frying pan over a medium heat and fry the fish cakes for a few minutes on each side, until golden.
- For baking: arrange the fish cakes on a light oiled baking tray. Bake in an oven pre-heated to 180 degrees Celsius for 20 minutes, then flip them and return to cook for another 10 minutes.
Nutrition
Your questions, answered
Can I use fresh salmon instead of tinned?
Yes, but cook it first — these cakes are not designed for raw fish in the mixture. Bake or poach a salmon fillet, flake it finely, and use the same weight as the tinned salmon called for. Make sure it reaches an internal temperature of 145°F (63°C) during that initial cook.
How do I know when the fish cakes are cooked through?
The safest check is an instant-read thermometer inserted into the centre — you’re looking for 145°F (63°C). If you don’t have one, the cakes should be deeply golden on both sides and feel firm when you press the top gently, with no soft or cool spot in the middle.
My mixture is too sticky to shape — what do I do?
Add breadcrumbs one tablespoon at a time until the mixture holds a shape when pressed. Wet hands also help — rinse your hands under cold water before shaping each patty and the mixture won’t cling as much.
Can I bake these instead of frying them?
Yes. Place shaped patties on a lightly oiled baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping once at the halfway point. The crust won’t be quite as crisp as pan-fried, but the cakes hold their shape well and require less attention.
Do I need to drain the tinned salmon, and what about the bones?
Drain it thoroughly — excess liquid makes the mixture wet and hard to shape. The soft bones in tinned salmon are fully edible and a good source of calcium; they mash invisibly into the mixture, so there’s no need to pick them out.
