Cocktail fishcakes

Cocktail fishcakes feature salmon and potato, enhanced with Worcestershire and tomato sauces for a crispy, tender treat. Perfect for appetizers or main dishes, they're easy to prepare and cook until golden brown.

18 Nov 2025
Cook time 20 min
Prep time 60 min

Ingredients:

1 lb salmon
1 potato
1 tsp worcestershire sauce
1 tbsp tomato sauce
1 lemon
1 tbsp fresh parsley
1/3 cup all-purpose white wheat flour
2 eggs
1 cup bread crumbs
1 tbsp butter

Cocktail fishcakes are a delightful appetizer or main dish that combines the rich flavors of salmon with the comforting addition of potatoes and a touch of tanginess from tomato and Worcestershire sauces. These fishcakes are crispy on the outside and tender on the inside, making them perfect for any occasion, whether it's a casual get-together or a fancy dinner party.

Instructions:

1. Prepare the Salmon and Potato:
- Start by peeling the potato and cutting it into small cubes.
- Boil the potato in salted water until tender, about 10-15 minutes. Drain and let it cool slightly.
- Meanwhile, cook the salmon by either steaming or poaching it until fully cooked through, about 8-10 minutes. Allow it to cool slightly before handling.

2. Mash and Mix:
- In a large mixing bowl, mash the cooked potato until smooth.
- Flake the salmon into the bowl with the potato, ensuring there are no bones.

3. Add Flavors:
- Add the Worcestershire sauce, tomato sauce, and the zest of the lemon to the salmon and potato mixture.
- Finely chop the parsley and add it to the bowl.
- Mix everything together until well combined.

4. Form the Fishcakes:
- Use your hands to shape the mixture into small, cocktail-sized patties, about 1.5-2 inches in diameter.

5. Coat the Fishcakes:
- Prepare three separate shallow bowls: one with the all-purpose flour, one with the eggs (beaten), and one with the bread crumbs.
- Dredge each fishcake in the flour, then dip it into the beaten eggs, and finally coat it with the bread crumbs. Set the breaded fishcakes aside on a plate.

6. Cook the Fishcakes:
- In a large skillet, melt the butter over medium heat.
- Once the butter is hot and foamy, add the fishcakes in batches, ensuring not to crowd the pan.
- Cook each fishcake for about 3-4 minutes on each side, or until golden brown and crispy. Add more butter if necessary for subsequent batches.
- Remove the cooked fishcakes and place them on a paper towel-lined plate to drain any excess oil.

7. Serve:
- Serve the cocktail fishcakes hot with a wedge of lemon on the side for squeezing over the top. You can also serve them with your favorite dipping sauce, such as tartar sauce or aioli.

With their delicious blend of flavors and delightful textures, cocktail fishcakes are sure to be a hit at any gathering. Serve them with a wedge of lemon and a dollop of tartar sauce, and watch them disappear in no time. Enjoy these fishcakes as a fantastic starter or a light main course that showcases the best of seafood cuisine.

Cocktail fishcakes FAQ:

What is the best cooking time for the fishcakes?

Cook each fishcake for about 3-4 minutes on each side over medium heat, or until they are golden brown and crispy. Ensure not to crowd the pan for even cooking.

How should I store leftover cocktail fishcakes?

Store leftover fishcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months; reheat in the oven or skillet.

What can I substitute for Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce or tamari for a gluten-free option. Alternatively, a mix of soy sauce with a dash of vinegar can work as a replacement.

What pan size is ideal for cooking these fishcakes?

A large skillet or frying pan works best, ideally around 10-12 inches in diameter, to ensure that the fishcakes cook evenly without overcrowding.

How can I tell when the fishcakes are fully cooked?

The fishcakes are fully cooked when they are golden brown on the outside and heated through entirely. An internal temperature of 145°F (63°C) is safe for salmon.

Tips:

- Use fresh salmon for the best flavor and texture; frozen salmon can be used if defrosted properly.

- Make sure to boil the potato until it’s tender but not mushy, to ensure a good texture in the fishcakes.

- Finely chop the parsley to evenly distribute its flavor throughout the mixture.

- Chill the fishcake mixture in the fridge for 30 minutes before forming into cakes; this helps them hold together better during cooking.

- Coat the fishcakes lightly in flour before dipping in the egg wash and breadcrumbs for an extra crispy exterior.

- Use a non-stick pan and medium heat to fry the fishcakes to ensure they cook evenly without burning.

- Drain the fishcakes on paper towels after frying to remove excess oil and keep them crispy.

Nutrition per serving

18 Servings
Calories 88kcal
Protein 7g
Carbohydrates 8g
Fiber 0.72g
Sugar 0.63g
Fat 2.68g

Cocktail fishcakes