Everyone will love these tasty and satisfying seafood treats, which are perfect for a comforting midweek meal.

What you need to know before you start

This easy salmon fishcake recipe doesn’t require any hard-to-find ingredients or additional kitchen equipment, except for a steamer basket. If you don’t have a steamer basket, place the salmon in a colander or sieve and place this over your saucepan, then cover with a lid. The dish takes no more than an hour to pull together, including 30 minutes to allow the patties to chill. You can use this time to prepare the herbed yoghurt.

One of the main ingredients in this recipe is salmon. The skin and any pin bones should be removed. Feel free to ask your fishmonger for assistance with this step, or you may need to do this yourself. If so, you’ll need a sharp knife to remove the skin and tweezers for the bones.

Why is this the best salmon, sweet potato and pea fishcake recipe?

Created by Australian MasterChef alum Hayden Quinn, this fishcake recipe heroes simple but flavourful ingredients, such as beautiful fresh salmon and sweet potatoes, with a herby homemade yoghurt. It’s super easy to prepare and makes the perfect weeknight dinner. The cakes also have a lovely texture, as you toss the ingredients together, rather than processing or mashing.

Are fishcakes healthy for you?

These fishcakes are loaded with goodness. Salmon contains omega-3 fatty acids to nourish the body and lower blood pressure, while sweet potato is full of antioxidants to protect your cells from damage. Greek yoghurt is also known to improve bone health, and is good for the gut. The salmon is also steamed to eliminate the use of unnecessary oils. 

What ingredients you’ll need 

Sweet potato: Sweet potato is boiled to add body and texture. It adds a natural sweetness to complement the savouriness of the salmon, and helps to retain moisture to prevent the fishcakes from drying out.

Salmon: Salmon provides a rich, distinctive flavour and is a high-quality source of protein. The flaky texture of the fish pairs beautifully with the smoothness of the sweet potato. 

Frozen peas: Peas have a lovely mild, slightly sweet flavour. They also add a pop of colour and bite. 

Lemon: The zest of the lemon is used in both the fishcake patty and the herbed yoghurt to impart freshness.

Fresh rye breadcrumbs: Breadcrumbs help to bind the ingredients together, providing structure and stability to the fishcakes. Rye is used for extra goodness, and imparts a slightly nutty bite.

Egg: Like the breadcrumbs, the beaten egg acts as a binding agent to hold the cakes together. 

Olive Oil: Olive oil is used to pan-fry the fishcakes. It has a mild, fruity flavour that enhances the taste of the fishcakes without overpowering them.

Greek-style yoghurt: This tangy yoghurt is served on the side, perfect for dipping. 

Dill: Fresh dill adds a distinctive and refreshing flavour to a herby Greek yoghurt.

Flat-leaf parsley: Parsley has a clean, bright taste that adds a fresh note to the yoghurt

Watercress (optional): If you want, serve the fishcakes on a bed of this leafy green. 

Cornichons (optional): Tart and tangy cornichons add acidity and crunch to the dish.

How do you keep salmon cakes from falling apart?

Be sure to use binding ingredients like the breadcrumbs and egg to help the fishcakes hold their shape. You should also allow the patties to chill for 30 minutes in the refrigerator to help them firm up. 

How to store leftover salmon, sweet potato and pea fishcakes

Let any leftover fishcakes cool before placing them in airtight containers in the fridge. Consume within a few days. If you prefer, you can also freeze them for up to 2-3 months. To make another meal from the leftovers, tear into chunks and fry in a pan until crispy, then add a few beaten eggs to make an omelette.  

What to serve with salmon, sweet potato and pea fishcakes

These salmon and sweet potato fishcakes are served alongside a dill and parsley-spiked Greek yoghurt sauce. To turn this into a filling meal, add fresh salad leaves like watercress and spinach, or pair it with a side of asparagus and potato wedges. 

Drink pairings with salmon, sweet potato and pea fishcakes

The crisp acidity and citrus notes from a white wine like a sauvignon blanc or the buttery texture of a chardonnay is the perfect pairing to the richness of the salmon and the natural sweetness of the sweet potato. 

If you love our salmon, sweet potato and pea fishcakes recipe, try this 

Don’t just stop at our salmon fishcakes – there are so many other flavour combinations and variations you need to try:

• Jamie Oliver’s quick Asian fishcakes
• This fishcakes
• Healthy fishcakes