Salmon fish cakes

Salmon fish cakes


Ingredients for the fish cakes

    • 500g of salmon filet
    • 1 beaten egg for glazing
    • 50g of panko bread crumb for mixture and another 100g of coating​
    • 1 spring onion finely chopped including the green​
    • 1 tbsp of soy sauce
    • Pinch of salt and pepper​
    • ½ tbsp of OSU Original

Ingredients for the sauce

    • 12 cherry tomatoes​
    • 1 tbsp of soy sauce​
    • 2 tbsp of OSU Original
    • 1 tbsp of oil​
    • 1 tbsp of caster sugar
    • ½ chilli deseeded and chopped​
    • ¼ of mug cold water (50ml)​


  1. In a pan place all the sauce ingredients and cook on a medium heat, when bubbling, squash the tomatoes to release the juice. Keep stirring until the sauce consistence is like a thick syrup. Switch of the heat and leave to cool.
  2. Cut the fish into mince chunks.
  3. Transfer into a mixing bowl and combine with the spring onion, 20g of panko, OSU and soy sauce. Add a pinch of salt and pepper then mix together.
  4. Make generous size round shapes pressing the mixture together ensuring it feels firm, not loose, then flatten gently to form fish cakes. Brush both sides with the beaten egg and coat with the remaining breadcrumbs.
  5. In a large non-stick pan heat up about a tablespoon of the oil and fry the fish cakes over a medium heat for about 3 minutes on each side or until cooked through and nicely browned on the outside. Add a little more oil once you've turned them over.​​
  6. Drizzle the sauce over the fish cakes and serve immediately​.

Want to make this recipe today? Find your own bottle of OSU Apple Cider Vinegar at Amazon, or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.