Annabel Karmel’s Salmon Fishcakes With Chilli

  • Makes 8 portions

A slightly hotter version of this salmon favourite and a great source of omega-3 fatty acids, potassium, selenium and vitamin B12

  • 1 medium potato
  • 70g salmon fillet, skinned
  • A squeeze of lemon juice (for microwave method)
  • A knob of butter (for microwave method)
  • 150ml fish stock (for poaching)
  • 2 spring onions, chopped
  • 1tsp sweet chilli sauce
  • 2tbsp tomato ketchup
  • ½tbsp mayonnaise
  • Salt and pepper, to taste
  • 1tbsp seasoned flour, for dusting
  • 2tbsp sunflower oil, for frying


  • Step 1

    Boil the unpeeled potato in salted water for 25–30 minutes, until tender. Drain and, when cool enough to handle, peel and mash.

  • Step 2

    Put the salmon in a microwave-proof dish with the lemon and butter, and cook on high for about 2 minutes, until you can flake the fish with a fork. Alternatively, put the fish in a pan with the stock, bring to the boil and poach for a couple of minutes, then strain. Flake the salmon onto a plate and leave to cool slightly.

  • Step 3

    Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and seasoning. Fold in the salmon, taking care not to break up the fish too much. Take 1tbsp of the mixture and form into a small cake. Repeat with the remaining mix, then dust with the seasoned flour. 

  • Step 4

    Heat the oil in a non-stick pan and fry the fishcakes for 2–3 minutes on each side, until golden.

  • Step 5

    Serve with green vegetables or salad.

Tip - Make the salmon fishcakes smaller for a slightly crispier version, which is perfect for finger food

Based on Annabel Karmel's delicious home-cooked recipes, Annabel’s chilled toddler meals can now be found in even more varieties at Sainsbury’s and Tesco.

Visit for more information.