Pink Salmon & Corn Cakes with Mixed Vegetables

Pink Salmon & Corn Cakes with Mixed Vegetables

I have been trying to not only include more fish into our diet, but also to do so economically. For that purpose I have been experimenting more with tinned tuna recipes. I do know a few people who aren’t very fond of tuna though and decided to use tinned salmon as well.

Salmon is very high in Omega oils and having fresh salmon every week would be fantastic, but very expensive. I cook fresh salmon once in a while as a treat, otherwise I try to use different kinds of fish for our normal weekday meals.

These salmon and corn fish cakes were quite full of flavour and the kids definitely wouldn’t mind having them again – test passed with flying colours!

Pink Salmon & Corn Cakes with Mixed Vegetables

Category: Weekday Meals

Cuisine: Fish


Pink Salmon & Corn Cakes with Mixed Vegetables


  • 475g mashed potato
  • 1/2 tin corn kernels
  • 210g can red salmon, medium, drained, flaked
  • 1/4 cup chopped fresh parsley
  • 90g purchased dried breadcrumbs
  • 1 egg
  • olive oil
  • sweet chilli sauce, to serve (optional)
  • Lemon wedges, to serve
  • 300g cubed butternut
  • 2 cups frozen peas


  • Line an oven tray with baking paper and place 300 g butternut on the tray. Drizzle with olive oil and season with salt & pepper, then roast in the oven at 200C for about 20 minutes or until butternut is tender.
  • Boil cubed potato in a pot of salted water for 15 minutes or until soft, then drain and mash.
  • Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat with the rest of the mixture. Refrigerate for 30 minutes (if time permits).
  • Heat the oil in a large non-stick frying pan over a medium-high heat. Cook the salmon and corn cakes in batches for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties.
  • Meanwhile, boil the frozen peas in a small saucepan with salted water for 5 minutes.
  • Serve

Recipe adapted from

Posted on: March 23, 2018mammachefjozi

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