Fish cakes


  • 250g cooked salmon
  • 250g cooked cod
  • 2 tsp mustard
  • 1/2 tsp salt
  • 1 egg
  • 2 tablespoons flour


Flake the cooked fish into a bowl. Stir in the mustard, salt & flour, followed by the egg.

Heat a little butter in a skillet.

Take small handfuls of the mixture and form into balls. Place the balls into the hot pan and squash slightly into ‘cakes’.

Cook for about five minutes on each side, until cooked through and golden in colour.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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