Salmon Potato Fish Cakes | Food-4Tots | Recipes for Toddlers

12 October 2012 | 64 comments
Posted in Featured Articles, Featured recipe, finger food, fish, others, potato, Western

RECIPE FOR SALMON POTATO FISH CAKES
Source: Adopted and modified from Annabel Karmel Family Cookbook
Makes: 46
Ingredients:
300g raw salmon fillet, skinless – cut into small cubes
270g Russet potatoes – peeled and cut into chunks
40g grated Cheddar cheese
50g red onion – chopped finely
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs – for coating
3-4 tbsp chopped spring onion
1 egg, lightly beaten
Seasonings:
2 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp sweet chilli
½ tsp lemon juice
Salt and freshly ground black pepper, to taste
Methods:
In a large bowl, mix together mayonnaise, tomato ketchup, sweet chilli, lemon juice, a pinch of salt and dash of black pepper. Set aside.
In a medium pot, cover potatoes with water and a big pinch of salt. Bring to a boil. Lower the heat and simmer for 10-12 minutes or until tender when pierced with a fork. Drain, add to the bowl in step 1 and mash with a potato masher while they are still hot.
Stir in salmon cubes, Cheddar cheese, spring onion and red onion to combine. Then stir in breadcrumbs and mix well. Lastly, add an egg and stir to bind.
Give the mixture a taste test. Add more salt and black pepper if needed. (Note: The mixture will be soft to form cake at this point.)
Cover the bowl with cling wrap and transfer to the fridge to chill for half an hour. This helps the mixture to firm up slightly and will be easy to form a well-packed cake.
After half an hour, remove bowl from the fridge. Lightly oil both your palms. Scoop about 1 heapful tbsp (about 4 tsp) mixture and form into round shape cake with ½ inch thick. Coat with dried crumbs.
Place the fish cakes on a baking tray lined with aluminium foil. Freeze for 1-2 hours until solid. If cook on a later date, pop the fish cakes into a ziplog bag or any container suitable for freezing. Freeze until required. Cook them direct from freezer. No need to thaw.
Preheat oven at 200°C for 15 minutes.
Last five minutes before the preheating ends, line a baking tray with aluminium foil. Brush the foil with oil.
Remove the fish cakes from the freezer.
Brush some oils on one side of the fish cakes. Transfer to the lined baking tray with oiled sides facing down. Then brush the top with oil as well.
Bake for 8-10 minutes, or until the fish cakes are firmed to flip over. At this point, you will see some oil bubbling from the cakes.
Gently flip the fish cakes over and bake for another 7-8 minutes. You will see the fish cakes turn slightly bigger when they are fully cooked.
To make the fish cakes crisp, turn on the grill/ broil function. Grill for 4-5 minutes or until the fishcakes turn slightly brown and crispy. Then turn over to the other side and grill for another 3 minutes or until the fishcakes turn slightly brown and crispy.
Remove the tray from the oven and transfer the fish cakes to a cooling rack to cool down. Serve them warm with your favourite dipping sauce.
Notes:
Whether you cook these cakes on the same day or later, you have to freeze them as mentioned in step 7. Freezing helps to firm up these cakes.

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64 Comments

jenn says:
12 October 2012 at 2:26 pm
Yummy. may I know which oven brand you r using?
Reply
- food-4tots says:
  15 October 2012 at 7:19 pm
  Jenn: Mine is Rowenta. 🙂
  Reply
Priya says:
12 October 2012 at 2:31 pm
Damn attractive and irresistible salmon cakes..
Reply
- food-4tots says:
  18 October 2012 at 10:00 pm
  Priya: Thanks!!! 😉
  Reply
Alice says:
12 October 2012 at 3:19 pm
Nicely done and look so irresistible! 🙂
Reply
- food-4tots says:
  18 October 2012 at 10:01 pm
  Alice: A must-try for your little prince! 😉
  Reply
Evelyn says:
12 October 2012 at 9:59 pm
Yum! We love salmon and I like it particularly it is baked not fried! Another must try receipe. Thanks for sharing 🙂
Reply
Adrian says:
12 October 2012 at 10:56 pm
you know what would be awesome with these? WASABI MAYONNAISE!
Reply
Nami | Just One Cookbook says:
13 October 2012 at 1:50 am
So cute and I love these fish cakes – they have my favorite, salmon and potatoes! Love your pretty clicks!
Reply
- food-4tots says:
  18 October 2012 at 10:01 pm
  Nami: Thanks!!! 😉
  Reply
wokandspoon says:
13 October 2012 at 3:43 am
Such neat salmon cakes. I hand-shape mine and they come out all different sizes and shapes.
Reply
- food-4tots says:
  18 October 2012 at 10:02 pm
  Wokandspoon: Practice makes perfect! I’m sure you will master the technique one day. 😉
  Reply
LCOM says:
15 October 2012 at 12:26 am
Delicious! And what a plus that it is baked and not deep-fried. 🙂
Reply
- food-4tots says:
  18 October 2012 at 10:03 pm
  LCOM: Thanks!!! 🙂
  Reply
marla says:
See Also
One Pot Beef Stew | Easy Beef Stew | Hearty Beef Stew Recipe Meatloaf Muffins Recipe - 30 minutes meals 20 Hearty Vegetarian Casserole Recipes The BEST Banana Pudding Recipe - Easy No Bake Dessert!
15 October 2012 at 7:42 pm
Must try these! They look amazing 🙂
Reply
- food-4tots says:
  18 October 2012 at 10:04 pm
  Marla: Thanks!! Do share with me your outcome! 😉
  Reply
Laura @ My Little Gourmet says:
18 October 2012 at 8:27 pm
Yum! These look so delicious. I’ve made something similar, but with halibut and pan-fried. I will definitely have to try your oven-baked technique.
Reply
- food-4tots says:
  18 October 2012 at 10:29 pm
  Laura: Thanks!! Maybe I shall try halibut one day. 😉
  Reply
Grace says:
19 October 2012 at 9:10 pm
Made these yesterday. Hubby and daughters loved it. Thanks for sharing! ;D
Reply
- food-4tots says:
  21 October 2012 at 12:13 am
  Grace: It’s my pleasure. Thanks so much for your kind feedback! 😉
  Reply
Littleboymum says:
28 October 2012 at 9:21 am
Hi
I wanna make these pretty salmon cakes 🙂
May I ask what if I want to pan fry instead of baking in oven?
What are the steps to edit and can I omit the mayonnaise?
Thanks
🙂
Reply
- food-4tots says:
  30 October 2012 at 10:31 pm
  Littleboymum: You can pan-fry but I don’t recommend it. You can read about my experience in pan-frying from Page One. You can omit mayo but the overall taste and texture will be different than my version. Happy Trying! 🙂
  Reply
CY says:
13 January 2013 at 9:17 am
Look so yummy. Want to make for my toddler. Just checking what is grill/broiler function? Is it similar to top and bottom fire?
Reply
- food-4tots says:
  14 January 2013 at 11:20 pm
  CY: The grill/ broiler function gives intense heat to the surface of your food. So, the heat element is from the top and you can’t select the temperature setting unlike baking. This applies to my oven model, Rowenta. For other models, you may need to refer to your manual. 😉
  Reply
Tiffany says:
27 January 2013 at 3:25 pm
That is so delicious !!! My kids love them!!!
If I freeze them for later use. How long can I keep them ?
Reply
- food-4tots says:
  29 January 2013 at 9:56 pm
  Tiffany: Within a week. Make sure they are cooked thoroughly. Hope your kids will love them! 😉
  Reply
Lily says:
7 March 2013 at 10:51 pm
I made these and my boy kept asking for more. It was a breeze to serve the remaining on lazy days too!
Reply
- food-4tots says:
  12 March 2013 at 4:41 pm
  Lily: Thanks for your kind feedback!! Glad to know that. 😉
  Reply
Lin says:
18 April 2013 at 12:01 am
Super glad to have stumbled upon your site! Will be trying this recipe very soon as it sounds like something that my toddler would fancy. Thanks for sharing 🙂
Reply
- food-4tots says:
  22 April 2013 at 2:50 pm
  Lin: Thanks for visiting. Hope your toddler loves this cake as much as we do. 😉
  Reply
Elena says:
25 April 2013 at 4:10 am
Will these bake well if not frozen first? Thanks!
Reply
See Also
Best Chinese Dinner Recipes
- food-4tots says:
  27 April 2013 at 11:57 am
  Elena: The success rate will be lower. 😉
  Reply
Carrin says:
15 May 2013 at 12:00 pm
Hi,
Can I omit the cheddar cheese? or anything that I can replace it with?
Thanks
Reply
- food-4tots says:
  16 May 2013 at 10:09 am
  Carrin: You can replace with Parmesan cheese. Cheese gives an extra flavour to these cakes. 😉
  Reply
Genny says:
19 May 2013 at 10:17 am
I’m glad I found your website. On step 12, at how many degree should we bake for 8-10 minutes? Preheat at 200 degree but I don’t see anywhere the bake degree. Thank you.
Reply
- food-4tots says:
  19 May 2013 at 10:36 pm
  Genny: Glad you like my site! The baking temperature is the same as the preheated temperature. Happy trying! 🙂
  Reply
Jennifer says:
18 September 2013 at 10:00 pm
I made this for my 2.5 year old and she loved it! I ended up pan frying it on a nonstick pan and it turned out great and didn’t falling apart.
Reply
- food-4tots says:
  19 September 2013 at 3:03 pm
  Jennifer: Thank for sharing your feedback!! That’s great that you can pan-fry them without problem. 🙂
  Reply
Indika Wijayasekera says:
18 November 2013 at 1:19 pm
Thanks for the recipe….my little fela enjoyed them alot…so did I 😀 I fried them…Didnt break!!!
Reply
- food-4tots says:
  19 November 2013 at 9:54 pm
  Indika Vijayasekera: Thank you for sharing your feedback! Glad to know that! 😉
  Reply
Mei says:
6 January 2014 at 1:27 am
May I know when do you add in the seasoning mixture that you have prepared in step one? Thanks!
Reply
- food-4tots says:
  6 January 2014 at 7:39 am
  Mei: I have already mentioned about it in step 2 “…..add to the bowl in step 1…”. Hope I have clarified your doubt. 🙂
  Reply
Sherrie says:
4 April 2014 at 4:20 pm
I tried baking this today, it is yummy!!! But how come mine surface burnt n d color not even 🙁
Reply
- food-4tots says:
  6 April 2014 at 10:59 am
  Sherrie: Thank you for your feedback! You need to adjust the baking temperature and time according to your oven. Turn the tray half way during baking. Also, watch closely during the grilling session. Try not to put the baking tray to close to the heat source. Hope these tips will be helpful to you in your next attempt. 🙂
  Reply
Jasmine says:
26 May 2014 at 10:44 pm
Hi, I just came across this recipe today and am most excited to try it out! Just a question though, when we mix in the salmon cubes into the potatoes, are they supposed to be cooked by the heat? (I.e. Am I supposed to make sure I stir till the salmon is cooked? Or it doesn’t matter?
Reply
- food-4tots says:
  29 May 2014 at 9:55 am
  Jasmine: There is no need to stir till the salmon is cooked. All the ingredients are raw until they are baked in the oven. Happy trying! 🙂
  Reply
Pinaymominnorway says:
27 June 2014 at 6:39 pm
Hi! Glad to hear positive feedbacks from follow moms out there. Will try this later and serve them tomorrow as one of my son’s bday foods. Thanks for the recipe!!!
Reply
- food-4tots says:
  4 July 2014 at 10:37 pm
  Pinaymominnorway: Sorry for the late reply. Hope your son enjoy these cakes! Happy Belated Birthday! 🙂
  Reply
Christy says:
15 September 2014 at 2:12 am
Your fish cakes look delicious. I’m excited to make them, but my son is allergic to eggs. I usually use chia seeds or applesauce as a binding agent for recipes. Any ideas on which egg replacement would work best?
Reply
- food-4tots says:
  20 September 2014 at 12:32 pm
  Christy: I haven’t tried any egg replacement before. However, I would think that chia seeds is better fit for this recipe. Do share your feedback after trying it out. 🙂
  Reply
Rose says:
1 December 2014 at 5:58 pm
Hi! I have made this exactly as the recipe states and my hubby and 2 year old loved it!!! Was just wondering if I’d be able to use tinned salmon for this recipe?
Reply
- food-4tots says:
  5 December 2014 at 10:25 pm
  Rose: I haven’t tried tinned salmon for this recipe but I think no harm giving it a try. The only thing to take note will be the seasoning. Please adjust accordingly. 🙂
  Reply
Lisa says:
20 March 2016 at 11:07 pm
I was just wondering what the ingredients are by volume instead of weight?
Reply
- food-4tots says:
  29 March 2016 at 4:41 pm
  Lisa: Sorry, I don’t have the ingredients by volume. Maybe you google for a conversion table. 🙂
  Reply
Cheryl says:
21 April 2016 at 11:39 am
Made these last evening and they were absolutely yummy! Thanks for sharing the recipe! 🙂
Reply
- food-4tots says:
  27 April 2016 at 10:35 pm
  Cheryl: So glad that you love the recipe! Thank you for sharing the outcome.：）
  Reply
Sherry says:
2 September 2016 at 6:54 am
I made these babies today! They look amazing, the only thing I didn’t have on hand was the sweet chili. I hope they taste great as they look
Reply
- food-4tots says:
  9 September 2016 at 2:34 pm
  Sherry: Sweet chili is not a must if you make them for your kids. 🙂
  Reply
Sherry says:
2 September 2016 at 7:33 am
Update: my 20 month old gobbled them up, my finicky 3 year old ate them as well:)
Reply
- food-4tots says:
  9 September 2016 at 2:34 pm
  Sherry: Thank you so much for the wonderful update!! 🙂
  Reply
Lucy @ Salmon Recipes says:
30 August 2018 at 1:18 pm
Sounds fantastic! This reminds me of my mother in laws salmon Dish. I feel I can make this second week.
Reply
- food-4tots says:
  26 November 2018 at 11:37 am
  Lucy: Glad you like this recipe! 🙂
  Reply
Jacylyn says:
9 June 2021 at 9:49 am
Hello!! My picky toddler loves this!! I’m thinking if I “hide” vege in this recipe, do you think it will work if I add a handful of chopped squeezed dried blanched spinach?
Reply
- food-4tots says:
  9 June 2021 at 10:03 am
  Jacylyn: Sure, you can! I have another post with this idea too. https://food-4tots.com/2010/03/15/fish-spinach-patties/ 🙂
  Reply

Salmon Potato Fish Cakes | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

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