Salmon rissoles

I make salmon rissoles or fishcakes fairly regularly as they're a cheap and easy meal that will stretch one can of salmon to feed four people. However, I made this during the week and Jamie didn't like it. He ate what was on his plate, just as he always does, but when we had leftovers the following day the first thing he said was: "not those fishcakes!"  Luckily for him, there was only one left which I had, he and Hanno finished off the chicken cacciatore from the day before. 

For those who do like this kind of pantry food - we always have salmon and potatoes in the cupboard - it's a good standby when you need to rustle up a meal and all the meat is frozen. You can bulk it out with potatoes, breadcrumbs, vegetables and eggs so it ends up being very tasty and nutritious.

  • 2 large or 3 medium potatoes
  • 1 can of salmon (415 g)
  • 1 large or two small eggs
  • 1 cup breadcrumbs - use ¼ cup in the mix and ¾ cup to coat the rissoles
  • 1 large onion, chopped
  • ½ bunch fresh parsley or green onions, chopped
  • ½ red capsicum/pepper, chopped
  • salt and pepper
  • chilli flakes or fresh chilli (optional)

Cook and mash the potatoes and allow to cool slightly. Add potatoes, salmon, eggs, ¼ cup breadcrumbs, onion, herbs, capsicum/pepper, salt, pepper and anything optional to a large bowl.

Mix together well and shape into round balls, then squash down to make a thick disc. It's up to you how large or small you make them.

Add ¾ cup breadcrumbs to a bowl and coat each rissole with crumbs.  I use Panko for extra crunch. Put the rissoles on a plate and allow them to sit in the fridge for an hour, if possible. This will help the rissoles stay together when you cook them.

Heat olive oil in a frying pan, add the rissoles to the pan and fry on medium heat until they're golden brown all over. That will take about 15 minutes. Drain on paper towel or clean cloth and serve with a salad. I have mine with chilli jam as well.

I use the Aldi premium red salmon which is around $8, you could make a cheaper version by using pink salmon.  I estimate the cost of making these would be around $15 and if that feeds four adults, or two adults and two children, that's a good frugal meal containing omega oils and vegetables.

I hope you try them.


  1. I have to admit that I'm with your Jamie on this one, Rhonda. My mum used to make these regularly and, while I ate them, they were definitely not a favourite! My mum also used to make a Curried Rice Slice with salmon in it and I love that so I'm not sure what it was about fishcakes...perhaps the tuna! Meg:)

  2. I make something very similar, usually with leftover white fish, but I hadn't thought of bulking them up with potatoes - that's a great idea! If I'm feeling extra decedent I serve them with a poached egg and hollandaise sauce. My kids aren't big fans either, so I had to laugh at Jamie's comment! I always tell them they will probably like it when they're older :)

  3. I like the sound of these so dinner is sorted!

  4. We use the no name brand salmon. This halves the cost of the meal. we also use quite a bit of bulking material, potato, sweet potato and breadcrumbs. We love them in this household and have them at least once a fortnight. Delicious.

  5. These sound perfect for a good lunch option for the boys when Grant is working a long day and we do a light dinner. :)


  6. Looks delicious!! I tell you these kids these days...our grandson may like something one day and distain it the next...sometimes I think it is just because they can (heh, would that have even been allowed in our day?? I think not.) My mom used canned salmon in a similar way as did my hubby's mom...and we always thought "Salmon Loaf" a treat. Also, my mom would use salmon or mackeral, some egg, some cracker crumbs and about the same amount of zucchini squash she had precooked and mashed up, added when cool...put in a dish to bake, with a fair amount of parmesan cheese on top...not half bad. And a good way to use up the ever abundant zucchini in summer!!
    Elizabeth in WA

  7. We are not a family of fish lovers, but fish cakes, made on pink salmon, are well loved in our household.
    My mum and dad made them for me when I was a kid, and now I make them for my kids, and there's never any left over!

  8. These look delicious Rhonda. They are a regular on our meals list too, however, many years ago there was a recipe on the back of a tin that included gherkin (dill pickle), some grated cheese and a squeeze of lemon. When my kids were younger they were also a little ho hum with the traditional salmon cake recipe but once I started making this new recipe they loved them! I also serve them with a small blob of mayo with a smaller blob of sweet chilli sauce on top of the mayo. A firm favourite.

  9. These look and sound good Rhonda. I have some salmon and potatoes right now that I can use for this meal. Adding the mashed potatoes is a great idea.


  10. I'm going to try this method, Rhonda - thank you! I like salmon patties, but find that in trying to cook them on the stove, they absorb so much oil - I have to keep adding it. Then I tried baking them, but am never sure how long, etc. I have never tried coating them with breadcrumbs.
    I will often substitute sweet potato for the potato, though, which we like.

  11. I sometimes make salmon cakes but will have to try your recipe, Rhonda. It looks a bit tastier than mine!

  12. These are a favorite at our house and my husband and I both had them all through our childhood.

  13. I always keep canned salmon on hand and will absolutely try these! Bet the red peppers make it extra tasty.

  14. I used to fix these when my daughter was growing up. We both love, love them. My Grandson, however will not touch them.(He's eighteen) He will eat fresh Salmon sauted in truffle oil (naturally).He does like all manner of fruits and vegetables. It's our fault for breaking with the principles of the last generation. When I was growing up, my Dad used to say we had to eat what was on our plates or do without. We eventually learned to like some of the foods we had originally thought of as not so great. I imagine he will become a little less picky when he gets through college and he is paying for his own food.
    I really love the foods you feature on your blog. Many of them are foods I fix, myself.


  15. This is something similar to what we make here in Texas. We use bread or cracker crumbs instead of potatoes and roll the patties in corn meal instead of bread crumbs before we cook them.

  16. These look delicious. When I was little my mother used to make salmon croquettes which were somewhat similar but without potatoes or red pepper. I've tried to duplicate them as much as I can remember but they have not turned out as good as hers and my husband hasn't particularly liked them (and he is definitely not a picky eater, thank goodness). But I might just try again using your version and see how it all pans out.

  17. How can he. It like fishcakes!! Mind you, when you are young there is a lot you don't like eating then when you get older you love everything and wonder why you hated it in the first place. I love everything to do with fish, it's either the Asian or Islander in me. We grew up in the South Pacific with an abundance of fresh fish

  18. A tasty, nutritious, recipe. 'cooking from scratch' at it's best

  19. these lovely salmon patties remind me of when I used to do fishcakes for my family- we did not like salmon so I would poach some white fish fillets and then proceed the same as you, my family loved them, I really miss having the family to cook for, my family mean everything to me, gathering around the table when there is only one of you is just not the same. You must be proud of Jamie, what a good little fellow to eat what is on his plate like that. blessings Rhonda.

  20. I love salmon patties but I have never seen them with potatoes. These sound delicious and I will use your recipe next time. Thank you for sharing.

  21. Hi Rhonda, Just popping in for a quick visit! :)
    I couldn't resist commenting on this one. My mum used to always make these for us for dinner and I make them quite often for my family. Fishcakes are definitely one of our family favourites! Salmon or Tuna.
    I also strain the brine from the can, heat it up in a saucepan, add the juice of a whole lemon, little bit of water, S & P and some cornflour to thicken it a little. It makes a perfect sauce! The brine brings out the flavour, so you can bulk it up with more potatoes if you need too! Something I learned from my mum. And it's even just as good when its served cold on sandwiches the next day!
    Karen xx

    1. Hi Karen, lovely to see you again. We have the leftovers on sandwiches too. I'll try your sauce next time. It sounds great. Thanks. xx

  22. Yeah, always a favourite at ours. I use leftover frozen scones for the breadcrumbs. They barely need thawing, you just toss them in the food processor and they make the finest breadcrumbs. Better than bought ones any day.

  23. I haven't been able to comment in a while, Rhonda. I couldn't help but notice the Global knife in the photo. Is that part of the set you bought over the holidays? I hope you are enjoying them -- that one looks very much like my G20 Cook's knife. It is the first one I have ever bought and is still the most used. I find it needs to be sharpened more often if I use a plastic chopping board, though.

    I love these rissoles and I think I learnt to make them from you, not sure now if you had blogged about them before.

    Take care.

    1. Yes michelle, it's from the set of three. What a great buy that was. I love using the knives. I bought the sharpener as well so it's no problem to sharpen them. I think I did blog about the rissoles a year or so ago. I'm glad you like them.


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