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Salmon & Basil Pesto Fishcakes

Salmon & Basil Pesto Fishcakes

This clever fishcake recipe saves time and washing up by steaming the salmon over the simmering potatoes. Add Sacla' Organic Vegetarian Basil Pesto for a fresh herbiness, and stir some through vegan mayonnaise for a simple but delicious dip.
Profile Serves: 4
Icon/Time On the table in: 50 mins
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Buon Appetito


  • 2 potatoes, peeled and diced
  • 1 large salmon fillet, skinless
  • 2 tbsp. Sacla’ Organic Vegetarian Basil Pesto
  • 2 tbsp. plain flour
  • 1 egg, beaten
  • 75g dried breadcrumbs
  • Sunflower oil for frying
  • 4 tbsp. vegan mayonnaise
  • Salad to serve
  • 1 wedge lemon, to serve


  1. Tip the potatoes into a pan of boiling water and cook for 4 minutes
  2. Meanwhile, sit the salmon on a square of foil, season lightly and wrap to enclose
  3. Sit the salmon in a colander, position over the pan of simmering potatoes
  4. Cook for a further 8 minutes
  5. Take the salmon out of the foil, discarding any liquid and lightly flake the fish with a fork
  6. Drain the potatoes well and then mash
  7. Stir in salmon and 3 tbsp of Sacla’ Pesto
  8. Using floured hands, shape into 4 even sized cakes
  9. Dip into the beaten egg and then breadcrumbs
  10. Heat the sunflower oil in a large non-stick frying pan
  11. Cook the fishcakes for 4 minutes on each side, taking care when turning
  12. Stir the remaining Sacla’ Pesto into the mayonnaise to serve along with salad and lemon wedges
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