Salmon, Prawn, Dill & Potato Fish Cakes
with Zesty Cream Cheese & Radish Salad
- Fish
- Milk
- Gluten
- Wheat
- Sesame
- Crustaceans
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Golden, pan-fried and packed with fresh dill, these salmon, prawns and potato fish cakes are a crispy-edged delight. Swipe them through a zesty cream cheese spread for a hit of tang, then balance the bite with a fresh, crunchy radish salad. It’s a sophisticated spin on a cafe-style brunch that works just as well for a light, elegant dinner.
Ingredients
2
Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Red Radish
1 packet
Dill
1
Lemon
1 packet
Cream Cheese
(Contains: Milk)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Mixed Salad Leaves
½ sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
2 tbs
olive oil
1 piece
egg
(Contains: Eggs)
¼ tsp
salt
1 tbs
flour
(Contains: Gluten May be present: Wheat)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling
water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until
easily pierced with a fork, 12-15 minutes. Drain and
return to the pan.
• Season generously with salt. Mash until smooth and
allow to cool slightly.
TIP: Save time and get more fibre by leaving the potato
unpeeled.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a large bowl, allow to cool slightly and flake into bite-sized chunks, discarding the skin.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a chopping board, then roughly chop.
- While the salmon is cooking, thinly slice red radish.
- Roughly chop dill (including stalk!).
- Zest lemon to get a pinch, then slice into wedges.
- In a small bowl, combine cream cheese, lemon zest and a good squeeze of lemon juice. Season and set aside.
• To the bowl with flaked salmon, add mashed
potato, chopped prawns, dill, the egg, salt and plain flour.
• Using damp hands, shape mixture into 2cm-thick
fish cakes (3 per person).
• Evenly spread fine breadcrumbs on a large
plate. Carefully press salmon fish cakes into
breadcrumbs, turning to coat.
• Return frying pan to high heat with enough olive
oil to coat the base. When oil is hot, cook fish cakes
until golden, 2-3 minutes each side.
• Transfer to a paper-towel-lined plate.
TIP: If your pan is getting crowded, cook in batches for
the best results!
TIP: Add extra oil if needed to ensure the fish cakes don’t
stick to the bottom of the pan.
• In a second large bowl, combine mixed salad leaves, radish, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Spread base of serving plates with zesty cream cheese, then top with salmon, prawn, dill and potato fish cakes.
• Sprinkle over everything garnish (see ingredients) and serve with radish salad and remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Some found the potato overpowering the salmon and dill; reducing the potato or boosting the dill and seasoning can help balance the flavour.
- Ease of prep: Shaping the fish cakes takes a little patience, and cooking in batches helps achieve an even golden crust.
- Suggestions: Ensure the mixture is thoroughly combined and add extra flour if needed to help the fish cakes hold together. Checking the salmon carefully for bones before mixing is also worth the extra moment.
- Leftovers: No substantive feedback was provided on this topic.
- Flavour: Some found the potato overpowering the salmon and dill; reducing the potato or boosting the dill and seasoning can help balance the flavour.
- Ease of prep: Shaping the fish cakes takes a little patience, and cooking in batches helps achieve an even golden crust.
- Suggestions: Ensure the mixture is thoroughly combined and add extra flour if needed to help the fish cakes hold together. Checking the salmon carefully for bones before mixing is also worth the extra moment.
- Portions: The breadcrumb coating can run short, so having a little extra on hand helps coat all the fish cakes evenly.
