Cocktail fishcakes

Delicious Cocktail fishcakes Recipe

Take the great British fishcake, shrink it to cocktail size, and it becomes a great nibble that’s perfect with a Pimm’s.
Cocktail fishcakes
Prep Time : 1:00 | Cook Time : 0:20 | Total Time : 1:20 | Serving : 24 person.


  • 500g salmon or ocean trout fillets

  • 1 large potato, cooked, mashed

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon tomato sauce (ketchup)

  • 1 teaspoon grated lemon zest

  • 1 tablespoon chopped flat-leaf parsley

  • 1/3 cup (50g) plain flour

  • 2 eggs, beaten

  • 1 cup (100g) dried breadcrumbs

  • 20g unsalted butter

  • Sunflower oil, to shallow-fry

  • 1 lemon, cut into wedges


  • Step 1

    Preheat the oven to 180C. Roast salmon on a lined baking tray for 10 minutes until just cooked. Cool, then flake the fish with a fork (discarding skin and bones) and mix in a bowl with the potato, sauces, lemon zest, parsley, and salt and pepper.

  • Step 2

    Form the mixture into 24 small patties about 2cm high and 4cm wide (I like to form the mixture into a 2cm-thick slab, then use a sherry glass to cut them out like cookies.) Chill for 30 minutes.

  • Step 3

    Place flour, egg and crumbs in separate shallow bowls. Dip each fishcake first in the flour, then egg, then crumbs.

  • Step 4

    Heat butter and 3-4cm oil in a large, deep frypan over medium heat. In 2-3 batches, fry fishcakes for 2 minutes each side or until golden. Serve with lemon.

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