Easy Salmon and Corn Fish Cakes

These easy salmon and corn fish cakes are a brilliant family-friendly dinner that comes together quickly and uses simple pantry staples. Canned red salmon, sweet corn kernels, grated zucchini, fresh ricotta and chives are folded into a light curry-spiced batter, then shallow-fried until golden and crispy on the outside and tender in the middle.

Served with tartare sauce, lemon wedges and a fresh salad, these fish cakes are a crowd-pleasing meal that works just as well for a weeknight dinner as it does for a relaxed weekend lunch. Kids love them too — especially with a fun dipping salad on the side.

Why you’ll love this recipe

• Uses affordable pantry staples like canned salmon and corn
• Crispy golden outside with a tender, flavourful inside
• Kid-friendly and great for the whole family
• Ready in under 30 minutes
• Great value at around $9 per serve
• Makes 12 fish cakes — perfect for leftovers

Why make salmon and corn fish cakes?

Canned salmon is one of the most convenient and nutritious pantry staples you can keep on hand. It’s high in protein and omega-3 fatty acids and requires zero prep — just drain, remove the bones and skin, and it’s ready to go. Combined with sweet corn, creamy ricotta and zucchini, the result is a fish cake that’s moist, flavourful and far more interesting than the standard potato-based version.

The subtle curry powder in the batter adds a gentle warmth that complements the salmon beautifully without overpowering the other flavours. It’s a small touch that makes a big difference.

Ingredients (serves 4)

Servings4

Fish cake batter

• ½ cup plain flour
• ½ cup self-raising flour
• 1 tsp mild curry powder
• 2 eggs
• ½ cup milk
• 1 can (125g) corn kernels, drained
• ½ zucchini, grated
• 1 can (210g) red salmon in springwater, bones and skin removed, flaked
• 80 g fresh ricotta, crumbled
• ¼ cup fresh chives, finely chopped
• extra virgin olive oil, for shallow-frying

To serve

• ⅓ cup tartare sauce
• Fresh salad (see recipe note)
• Lemon wedges

Recipe note: These fish cakes are great served with a fun salad that kids can eat with their hands — try grape tomatoes, carrot sticks, cucumber sticks and salad leaves.

How to make easy salmon and corn fish cakes

Step 1: Make the batter

Sift the plain flour, self-raising flour and curry powder together into a large bowl.

Whisk eggs and milk together in a jug, then gradually whisk the egg mixture into the flour to form a stiff batter. Add corn, zucchini, flaked salmon, ricotta and chives. Stir to combine and season well with salt and pepper. Set aside to stand for 10 minutes.

Step 2: Shallow-fry the fish cakes

Pour enough olive oil into a large deep frying pan to come 5mm up the side. Heat over medium-high heat.

Spoon 2 level tablespoons of batter per fish cake into the pan, shaping into rounds. Cook in batches of 6 for 2 to 3 minutes each side or until golden brown and cooked through. Drain on paper towel and cover to keep warm. Repeat with remaining batter to make 12 fish cakes in total.

Step 3: Serve

Serve the fish cakes warm with tartare sauce, a fresh salad and lemon wedges on the side.

Tips for best results

• Let the batter stand for 10 minutes before frying — this helps the fish cakes hold together better
• Keep the oil at a consistent medium-high heat for even golden browning
• Drain the corn and zucchini well to avoid excess moisture in the batter
• Gently squeeze any excess liquid from the grated zucchini before adding to the batter
• Cover the cooked batches with foil to keep them warm while you fry the rest
• Leftover fish cakes reheat well in an air fryer or oven at 180°C for 8 to 10 minutes

Serving suggestions

These salmon and corn fish cakes pair beautifully with:

• Tartare sauce or homemade aioli for dipping
• A fresh garden salad or coleslaw
• Crusty bread or bread rolls
• Steamed vegetables or broccolini
• A cold glass of sparkling water with lemon or a light Sauvignon Blanc

Nutrition per serving

Based on 4 servings

Energy

2020 kJ

Calories

483 cal

Protein

21.2 g

Total fat

27.1 g

Saturated fat

6 g

Carbohydrate

35.5 g

Sodium

463 mg

Cholesterol

0.2 g

Final thoughts

These easy salmon and corn fish cakes are the kind of recipe that earns a permanent spot in your family dinner rotation. They’re quick, budget-friendly and genuinely delicious — made with simple pantry ingredients that you likely already have on hand. The crispy golden exterior, the tender salmon and vegetable filling and the satisfying hit of curry spice make every bite something to look forward to.

Whether you’re feeding a hungry family on a weeknight or batch-cooking for the week ahead, this recipe delivers every time. Make a double batch and freeze half — they reheat beautifully and are just as good the next day.