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How to cook Fishcakes the right way? Make Geof the Chef's Salmon, Prawn & Spring Onion Fishcake recipe for a tasty Good Friday dish.

20 Mar 2019


If you're looking for the ideal filling Good Friday dish then Geof the Chef has just the thing! His Salmon, Prawn & Spring Onion fishcakes are not only delicious but super quick to make! Share with family & friends this Bank Holiday weekend!


Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

Serves: 2

Can be kept chilled for up to 3 days.



16oz Salmon (2 pieces)

100g North Atlantic Prawns

2 Spring Onions

1 Lemon (cut in half)

1 Lemon (zested & juiced)

Handful of Mashed Potato

Flour, Eggs, Milk & Breadcrumb (for the coating)

Small amount of butter

Bay & Herbs

Salt & Pepper, to season



Poach your salmon in water, covering with your choice of herbs - dill, parsley or coriander, 2 half lemons and a couple of bay leaves. Cover and turn up the heat - but don’t boil.

The salmon will take approx. 12-15 minutes and change colour from a vibrant pink to a dull pink throughout. Once cooked, take the salmon from the liquid and leave to cool.

3 Strain the herbs and lemon from the left-over liquid and return this to the heat to reduce by half - this can then be used to add extra flavour to your fishcake.

4 Slice the spring onions fairly thin and fry off gently in butter until translucent.

Once the salmon is cool add it into a bowl with prawns, spring onions, juice & zest of lemon and mashed potato. Mix gently so that your salmon is flaky and the prawns stay whole. Then season to taste.

Mould your fishcake mix into small cricket ball sizes, or if for a starter go for golf ball size instead and leave to one side.

7 For the coating, whisk 2 eggs with equal parts milk until combined and place in a shallow container. Doing the same with the flour and breadcrumbs. Take your fishcakes and place them in the flour, then egg mix and finally breadcrumbs (called a Panne mix) ensuring even coverage, repeat if needed. Once done, place in the fridge.

When ready to cook deep fry the fishcakes in vegetable oil until golden brown and finish off in a medium oven to ensure piping hot throughout.


Serve with a crisp salad and either chips or new potatoes.


Tip: Place your fishcake mix into the fridge (Step 5) for easy moulding of the fishcakes.

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