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Simple Thai Sweet Chilli Salmon Fishcakes With Potato

Fishcakes are an age-old classic recipe that can only get better with a twist! These delicious Thai Sweet Chilli Fishcakes are filled with fresh salmon fillets, soft fluffy potato and sweet chilli sauce which is all encased in crunchy panko breadcrumbs. They’re simple to make but packed full of flavour. 

A stack of fishcakes on a wooden board with a hand holding half of one above the stack to show the filling.

What Makes This Recipe Great!

  • A Classic With A Twist – A simple fishcake becomes something so much more with this recipe.
  • Filled With Goodness – Fresh Salmon and Baked Potatoes flavoured with a hint of sweet chilli sauce. A truly satisfying filling.
  • Freezer Friendly – Sweet chilli salmon fishcakes are great for make ahead cooking and freezing for when you need them.

About This Recipe – In More Detail

Many people will remember growing up eating fish cakes, just like fish fingers! They’re a simple and satisfying recipe that can be served up to the whole family. I have taken a simple fishcake recipe to the next level with these sweet chilli salmon fishcakes that have a hint of sweet spiciness in every bite. 

What’s more, is that they’re suitable for freezing, meaning that you throw them in a frying pan and shallow fry them straight from frozen, whenever you’re in need of a quick but delicious meal.

Serve them up with a simple cucumber salad a squeeze of lemon juice or lime juice for a quick lunch, or go for some spicy peri-peri fries on the side, or these tomato potatoes. For a vegetable option, try this Italian fried Broccoli or some sweetcorn ribs. You can even pack them inside a soft burger bun for a fish based burger alternative.

An overhead view of salmon fishcakes on a wooden board. There are more fishcakes in the top left corner and surrounding them are lemon slices, dried chillis and a pot of sweet chilli sauce.

Equipment Needed

  • Baking Tray: You need a baking tray to place the pierced potatoes in the hot oven for baking.
  • Frying Pan: You’ll use a frying pan to fry the sweet chilli salmon cakes. Ensure it’s large enough to accommodate all the fishcakes without overcrowding. Or, fry them in batches.
  • Potato Masher: Use a potato masher to mash the baked potatoes. Hand mashing is recommended to avoid making the potatoes too wet.
  • Bowls (4): You’ll need three bowls for breading the fishcakes. One for flour, one for beaten egg, and one for dried breadcrumbs. Plus a large bowl for mixing the filling.

Ingredients

A labelled photo of all the ingredients needed to make thai sweet chilli fishcakes.
  • Salmon Fillets: The salmon fillets are grilled and then gently flaked for the filling.
  • Floury Potatoes: The potatoes are baked, mashed, and mixed with the salmon to create the base of the fishcakes, providing a soft and creamy texture.
  • Sweet Chilli Sauce: The sweet chili sauce is mixed with the mashed potatoes and salmon to add a sweet and spicy flavour to the fishcakes. You can scale this to your tastes, but be careful of adding too much wetness. If you add more, up the amount of potato used slightly.
  • Plain Flour: Plain All-Purpose  Flour is used to coat the fishcakes before dipping them in beaten egg and breadcrumbs. It helps create a crispy outer layer when fried. You can create a seasoned flour by adding a touch of sea salt and black pepper before coating the cakes.
  • Egg: The beaten egg is used to coat the fishcakes before rolling them in breadcrumbs. This step helps the breadcrumbs adhere to the fishcakes.
  • Dried Breadcrumbs: Breadcrumbs are used to coat the fishcakes after dipping them in beaten egg, creating a crispy and golden crust when fried. I use Panko Breadcrumbs for a crunchy, crispy finish.
  • Sunflower Oil: Sunflower oil is used for frying the fishcakes, providing a hot and even cooking surface to achieve a crispy exterior.

Additions and Substitutions

Substitutions:

  • Salmon Fillets: You can substitute salmon with other types of flaky fish, such as cod or haddock, for a different flavour.
  • Sweet Chilli Sauce: If you prefer a different sauce, you can use tartar sauce, lemon aioli, or your favourite seafood sauce. Or, leave it out entirely.
  • Potatoes: You can substitute some of the potato with sweet potatoes for a different flavour base that goes well with the type of fish we are using.
  • Sunflower Oil: Sunflower oil can be substituted with vegetable oil, canola or olive oil for shallow frying.

Additions:

  • Fresh Herbs: Add finely chopped fresh herbs like parsley, chives, or dill to the fishcake mixture for added freshness and flavour.
  • Lemon Zest or Lime Zest: Grate some lemon or Lime zest into the mixture to add a zesty and citrusy aroma to the fishcakes.
  • Onions: Mix in finely chopped spring onions or red onion for added flavour. 
  • Cheese: For a cheesy twist, try adding grated Parmesan or cheddar cheese to the mixture.
  • Fresh Chilli: If you want to spice things up, try adding some freshly chopped Chilli to the mix. Add according to your tastes and required spice levels.

A vertical image of 3 fishcakes on a wooden board. there are decorative items such as dried chillis, a salad bowl, napkin and lemons surrounding them for decoration.

Step-By-Step Guide – How To Make Sweet Chilli Salmon Fishcakes

Step 1: Preheating the Oven

  • Preheat your oven to 200°C (392°F).

Step 2: Baking Potatoes

  • Pierce the potatoes all over and place them in the oven.
  • Bake for about an hour until they’re thoroughly cooked. You can also do this step earlier and let the potatoes cool in their skins, but don’t mash them until you’re ready to make the fishcakes.
A hand is using a knife to pierce a potato on a wooden board.
There are three baked potatoes on a silver baking tray.

Step 3: Preparing Potatoes

  • Once the potatoes are cooked, cut each one in half and scoop out the flesh.
  • Mash the potatoes by hand; avoid using a machine to prevent them from becoming too wet.
A hand is using a spoon to scoop out the potato flesh and place it in a white bowl.
A hand is using a masher to mash the potato flesh in a white bowl.

Step 4: Grilling Salmon

  • Season each salmon fillet and grill for 5-7 minutes until they’re just cooked through.
  • Let them cool for a few minutes, then break each fillet into large flakes.
A hand is using a fork to separate the cooked salmon fillet from its skin.
A hand is using a fork to flake the salmon in a white bowl.

Step 5: Mixing Potato and Salmon

  • Mix the mashed potato with the sweet chili sauce, gently folding in the salmon flakes. Be careful not to break up the salmon too much.
A hand is mixing sweet chilli sauce into the mashed potato.
A hand is using a fork to mix the flaked salmon into the mashed potato mixture.

Step 6: Setting Up a Breading Station

  • Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for the breadcrumbs.
A overhead view of a breading station with the first bowl filled with flour, the second with beaten egg and the third with panko breadcrumbs.

Step 7: Shaping the Fishcakes

  • Divide the fishcake mixture into 4 portions and shape each one into a thick disc.
A hand is shaping a portion of fishcake filling into a round disc shape.
A hand is holding a plate of shaped fishcake fillings.

Step 8: Coating Fishcakes

  • Coat each fishcake by dipping it first into the flour, shaking off any excess, then into the beaten egg, and finally into the dried breadcrumbs.
  • Place the fishcakes onto a plate and cover with clingfilm. Allow to rest in the fridge for approximately 30 minutes, this helps them to retain their shape when you fry them.
A hand is coating a fishcake in flour.
A hand is using a fork to coat the fishcake in beaten egg.
A hand is pressing the fishcake into the breadcrumbs to coat it.
A hand is holding up a fishcake that has been breaded.

Step 9: Frying the Fishcakes

  • Heat the sunflower oil in a frying pan.
  • Fry the fishcakes over medium heat for 3-4 minutes on each side, or until they turn golden and are cooked through.
An overhead view of a frying pan with six fishcakes inside it, frying in oil.

FAQ

Can I freeze the fishcakes for later use?

Yes, you can freeze uncooked fishcakes. Place them on a tray in the freezer until solid, then transfer to a freezer bag or airtight container.

What can I do with fishcakes that are too wet?

If the filling feels too wet, you can add a little flour to the mixture. Be cautious about over mixing or over mashing the potatoes to prevent this.

Can I use canned salmon for this recipe?

While fresh salmon is recommended, you can use canned salmon in a pinch. Just make sure to drain it well and remove any bones.

A stack of five fishcakes on a wooden board.

Pro Tips and Guidance

  • Don’t Overmix: When combining the salmon with the mashed potatoes and sweet chilli sauce, be gentle. Overmixing can break up the salmon and make the fishcakes mushy.
  • Bake the Potatoes: Baking the potatoes rather than boiling them helps to keep them dry. Dry potatoes are easier to mash and create a better texture for the fishcakes.
  • Hand Mash the Potatoes: Mash the potatoes by hand instead of using a machine. This prevents them from becoming too wet, which can affect the texture of the fishcakes.
  • Shape and Coat Evenly: When forming the fishcakes, aim for even shapes and coat each one with flour, egg, and breadcrumbs uniformly for a consistent finish.
  • Fry Gently: When frying, use medium heat to avoid burning the breadcrumbs. Fry for 3-4 minutes on each side, or until they are golden and cooked through.

An overhead view of three fishcakes on a wooden board with sweet chilli dip and lemon slices surrounding them.

Storage

  • Storage: You can store any leftover fishcakes in an airtight container in the fridge for 1-2 days.
  • Reheating: To maintain their crispiness, reheat fishcakes in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until they are heated through. You can also reheat them in a non-stick skillet over medium heat with a little oil, turning them occasionally until they’re hot and crispy.
  • Freezing: While I don’t recommend to freeze already cooked fishcakes as they might lose their texture, you can freeze uncooked fishcakes. Place them on a tray in the freezer until solid, then transfer to a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months.
  • Frying from Frozen: To fry frozen fishcakes, do so over a lower heat so that they are cooked all the way through before the breadcrumb coating burns.

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Simple Thai Sweet Chilli Salmon Fishcakes With Potato

5 from 3 votes
Forget those boring, bland fishcakes you can buy from the freezer section of the supermarket and say hello to these delicious homemade fishcakes instead. These sweet chilli salmon fishcakes, are just great for a mid-week meal.
Print Recipe Pin Rate Save
Course: Main Course
Cuisine: British, Thailand
Prep Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 2 hours
Servings: 6 Fishcakes
Calories: 196kcal

Ingredients
 
 

  • 240 g Salmon Fillets
  • 500 g Floury Potatoes
  • 3 tbsp Sweet Chilli Sauce
  • 3 tbsp Flour
  • 1 Large Egg
  • 50 g Panko Dried Breadcrumbs
  • Sunflower Oil, for frying

Instructions

  • Preheat your oven to 200°C (392°F).
  • Pierce the potatoes all over and place them in the oven. Bake for about an hour until they're thoroughly cooked. You can also do this step earlier and let the potatoes cool in their skins, but don't mash them until you're ready to make the fishcakes.
  • Once the potatoes are cooked, cut each one in half and scoop out the flesh. Mash the potatoes by hand; avoid using a machine to prevent them from becoming too wet.
  • Season each salmon fillet and grill for 5-7 minutes until they're just cooked through. Let them cool for a few minutes, then break each fillet into large flakes.
  • Mix the mashed potato with the sweet chilli sauce, gently folding in the salmon flakes. Be careful not to break up the salmon too much.
  • Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for the breadcrumbs.
  • Divide the fishcake mixture into 4 portions and shape each one into a thick disc.
  • Place the fishcakes into the fridge to chill for about 30 minutes. This helps them to retain their shape as they cook.
  • Coat each fishcake by dipping it first into the flour, shaking off any excess, then into the beaten egg, and finally into the dried breadcrumbs.
  • Heat the sunflower oil in a frying pan. Fry the fishcakes over medium heat for 3-4 minutes on each side, or until they turn golden and are cooked through.

Recipe Notes

  • Gentle Mixing: Be gentle when combining the salmon with mashed potatoes and sweet chili sauce to avoid breaking up the salmon, ensuring a non-mushy texture.
  • Baked Potatoes: Baking the potatoes maintains their dryness, making them easier to mash and improving the fishcakes’ texture.
  • Hand-Mashed Potatoes: Hand mash the potatoes to prevent excessive moisture, preserving the fishcakes’ texture.
  • Even Shape and Coating: Aim for uniform shapes and ensure consistent coating with flour, egg, and breadcrumbs for a uniform appearance.
  • Chilling Time: Helps to maintain the shape of the fishcake and prevent them from falling apart. 
  • Moderate Frying: Fry over medium heat to avoid burning breadcrumbs; 3-4 minutes on each side or until golden brown and thoroughly cooked.

Nutrition Estimate

Calories: 196kcal | Carbohydrates: 28g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 179mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 57IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg

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2 Comments

    1. Sure, I would cover them and keep them in the fridge. Chilling them first also helps them to retain a shape when you fry.

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