Name: Easy, Step by Step Potato and Salmon Fish Cakes
Prep time: 15 min
Total time: 15 min
Yield: 5 servings
Ingredients: olive oil or grapeseed oil; 1 egg, beaten with a tablespoon of water; breadcrumbs with a dash of salt and pepper; about 2 cups of mashed potatoes with salt, butter and milk added; leftover cooked salmon or tinned salmon (about 12 to 14 oz); 1 egg; about 1/2 tsp salt and pepper to taste; 2 tbsp chopped fresh Italian parsley

Potato and salmon fish cakes are not only a quick and easy dinner idea that everyone will love, they’re also inexpensive and very nutritious!

I know so many people who love salmon, but I’m not one of them.

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I don’t know why I just don’t like the flavor of this fish, however, there are two exceptions: smoked salmon and salmon in fish cakes.

Smoked Salmon and Goat Cheese appetizers — Click the photo for the recipe for this smoked salmon and goat cheese appetizer.

I don’t have a recipe for smoked salmon, but I do for fish cakes! (And I’ve just learned today, thanks to reader, Ray, that I’d probably make an exception for grilled jerk salmon, too!)

Actually, these potato and salmon fish cakes are so simple, you truly don’t need a recipe with measurements; the ratio of potatoes to fish is about 1:1.

Just use left over mashed potatoes with leftover cooked salmon or tinned salmon, as I’ve done here. When you make them, you’ll see that they’re really so simple that a child can put them together.

Potato and Salmon Fish Cakes

recipe by Christina Conte

Ingredients

about 2 cups of mashed potatoes with salt, butter and milk added
leftover cooked salmon or tinned salmon (about 12 to 14 oz)
1 egg
about 1/2 tsp salt and pepper to taste
2 tbsp chopped fresh Italian parsley

To coat

1 egg, beaten with a tablespoon of water
breadcrumbs with a dash of salt and pepper

To fry

olive oil or grapeseed oil

Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.

Mix all the ingredients together using a fork to break up the fish, then form into patties.

Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in breadcrumbs.

Place on baking sheet and continue until the remaining mixture is finished.

Fry gently over medium heat in a pan until golden brown on both sides, adding oil as needed.

Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.

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Yield: 5 servings