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Salmon Fishcakes


  • 700g Salmon (de-boned and de-skinned)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 tbsp corn starch
  • 1 tsp sesame oil
  • 10g fresh dill
  • oil for frying


  1. Finely chop the salmon and dill
  2. Add everything to the bowl, add in the salt, pepper, sesame oil, corn starch and mix. Alternatively you can also add all the ingredients in a food mixer and blend until you get a sticky paste
  3. In a heated pan, add about 1/4 cup of the mix and press the patty down, cook for 3 minutes then flip
  4. Cook for a further 3 minutes or until the crust is golden
  5. I served mine with some kewpie mayo and topped with some furikake on a bed of rice and a side of vegetables