Salmon fish cakes with a creamy béchamel filling

Salmon fish cakes with a creamy béchamel filling
Posted: 18/05/2026Updated: 29/05/2026

Crispy breaded salmon and mashed potato fish cakes with Parmesan, anchovy, capers and fresh herbs, filled with a creamy béchamel centre.

Serve with chips, peas and tartare sauce. A simple salad with a light vinaigrette also balances the richness well. Serve with lemon wedges on the side.

Active prep: 30 minutesPassive prep: 50 minutesActive cooking: 10 minutesPassive cooking: 10 minutes
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Nutrition and dietary facts

Per serving:Calories: 560kcal (25%), Protein: 26g (43%), Fat: 34.4g (43%), Saturated fat: 10g (67%), Carbohydrates: 34g (12%), Sugars: 3g (12%), Fibre: 3g (10%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.

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