Serves 4
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There’s nothing like a zesty salad to reinvigorate you on a warm and balmy evening. This time, we paired it fluffy salmon potato cakes, which will fill you up for a satisfying dinner. You can even use leftover mash, as well as any other fruit for your salad tossed in vinegar, olive oil and mustard!


  • 415 g canned pink salmon
  • ½ cup (150 g) whole-egg mayonnaise
  • 1 tsp finely grated lemon rind
  • 475 g tub mashed potato
  • 2 tbsp finely chopped fresh chives
  • ⅓ cup (35 g) plain flour
  • 2 eggs, beaten lightly
  • 1 cup (75 g) panko (Japanese) breadcrumbs
  • 60 g ghee
  • 1 medium lemon (140 g), cut into wedges
  • ½ cup (150 g) aïoli


  • 2 tbsps white wine vinegar
  • ⅓ cup (80 ml) olive oil
  • 1 tsp dijon mustard
  • 2 medium green-skinned apples (300 g), cut into matchsticks
  • 1 bunch red radishes, sliced thinly
  • 1½ cups packed fresh coriander leaves

Make apple salad. Whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.


Drain salmon; discard skin and bones, flake salmon. Drain on paper towel.


Stir mayonnaise and rind in a medium bowl; stir in salmon, potato and chives, season. Shape mixture into 8 patties. Place flour, egg and breadcrumbs, separately in shallow bowls. Dust patties in flour, shake away excess. Dip in egg, then coat in breadcrumbs. Place on tray; freeze for 10 mins until firm but not frozen.


Heat ghee in a large frying pan over medium heat; cook patties, in batches, about 4 mins each side or until golden. Drain on paper towel.


Serve salmon cakes with apple salad, lemon wedges and aïoli.

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