Retro Recipe Revival: Salmon & Spring Onion Fishcakes

Retro Recipe Revival: Salmon & Spring Onion Fishcakes
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Retro Recipe Revival: Salmon & Spring Onion Fishcakes

We recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our annual Spring clean. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! Spring is in the air so what better excuse to bring you Salmon & Spring Onion Fishcakes. Recommended appliance Tower 5.5 Litre Aluminium Pressure Cooker Total time to table: 50 mins Total Cost Per Serving: £2.30 Contains Nuts? No Suitable for Vegetarians? No. Serves: 1 - 8


  • 450g potato (diced).
  • 450g salmon fillet.
  • 25g unsalted butter.
  • 15g fresh flat-leaf parsley.
  • x4 spring onions (finely chopped).
  • x1 tbspn lemon juice.
  • x1 long red chilli (seeded and finely chopped).
  • 115g plain flour.
  • x2 eggs.
  • 250g fresh white breadcrumbs.
  • Sunflower oil.


  • Pre-heat oven to 150°C/300°F/Gas Mark 2.
  • Place potatoes in to your Tower pressure cooker crockpot, cover with water and add a pinch of salt.
  • Bring to the boil and cook at full pressure for around 4-5 minutes.
  • Use the cold water quick release method to release the pressure and, with the potatoes still in the crockpot, arrange the salmon on an oiled trivet on top.
  • Bring the pressure cooker back up to full pressure and cook for a further 2 minutes.
  • Release the pressure using the same method once again, then remove the salmon from the crock pot then drain the potatoes thoroughly.
  • Return the potatoes to the pressure cooker and place over a low heat to dry, then mash well using a potato masher.
  • Add the butter and fresh leaf parsley and season.
  • Flake the salmon into the mashed potato mixture, adding the spring onions, lemon juice and chilli.
  • With floured hands, shape the mixture into 8 patties by taking handfuls and moulding on greaseproof paper.
  • Arrange the fishcakes on a baking tray an place in the freezer for 1 hour (this makes them easier to handle).
  • Beat the eggs in a shallow bowl, put the flour on a plate, and spread the breadcrumbs out on a tray.
  • Remove fishcakes from the freezer and dust each one in the flour, then into the beaten egg, and finally, roll in the breadcrumbs.
  • Heat 1cm of sunflower oil in a Cerasure frying pan until smoking, add the fishcakes and fry for 1 – 2 minutes on each side until golden brown.
  • Transfer to a baking tray and place in the oven for around 30 minutes to heat through thoroughly.


  • Remove the fishcakes from the baking tray and drain on kitchen paper. Arrange on serving plates with some ruby and chard, drizzle with extra-virgin olive oil and serve with a dollop of sweet chilli sauce.
If you’d like to try out this recipe for yourself then why not head over to our Pressure Cookers page and view the full range of appliances that can help you bring this recipe (and many more like it) to life!
18 February 2015
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