Easy, Step by Step Potato and Salmon Fish Cakes (Salmon Patties)

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

Originally published September 7, 2016.

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 patties. (My very favorite fish is haddock, as I grew up eating my dad’s fish and chips!)

I don’t have a recipe for smoked salmon, but I do for these easy fish cakes! (And I’ve just learned today, thanks to reader, Ray,  that I’d probably make an exception for grilled jerk salmon, too!) These scrumptious fish cakes are perfect any time of year, but especially good to have on hand (or in the freezer) during Lent.

Actually, these potato and salmon patties are so simple, the measurements aren’t even critical in this recipe.

Love seafood? You’ll want to devour this seafood pasta dish!

Just use leftover mashed potatoes with leftover cooked salmon, tinned salmon, cod, haddock; honestly, any cooked fish will work. When you make them, you’ll see that fish cakes are really so easy to make that a child can put them together. I used tinned salmon in one batch and fresh salmon for another. What fish do you prefer in your fish cakes?

                   If you like salmon, try this one pan maple glazed salmon meal!

Use code CUCINA15 to save 15% on your order at Get Maine Lobster!

  How to Serve Salmon Patties.

You can just serve the potato and salmon patties as they are on a plate with a side or two, but they also work marvelously in bread or a bun to form a fish sandwich.

If you’re able to find/order smoked haddock (Finnan haddies), then you can make this recipe, too!

I wrote a fun post and included the recipe for my brother’s “amazing” crab cakes! 😂

I hope you enjoy this easy fish cake recipe.

Don’t miss my dad’s recipe for fish and chips! He ran a fish and chip shop in Scotland!

I’ve also included directions on how to freeze potato and salmon patties.

If your fish cakes are really soft, pop the bowl into the fridge for a bit, but I usually don’t find it necessary. Dip the salmon patties into beaten egg, using a brush to coat them evenly. I love these stainless steel trays. Then coat in breadcrumbs.

Place the fish cakes on a baking sheet and continue until the remaining mixture is finished. Keep refrigerated if you won’t be frying them immediately.

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

Place the potato and salmon patties on a paper-towel lined baking sheet to absorb the excess oil.

Serve as desired, but you really only need a salad or vegetable since there’s already potato in the fish cake.

How to Freeze Potato and Salmon Fish Cakes.

These potato and salmon patties freeze extremely well. Just wrap them in tin foil with layers of parchment or waxed paper in between each patty. You can then defrost in the fridge and heat them up in the oven or an air fryer works great, too.

Try my cioppino recipe, too!

Easy, Step by Step Potato and Salmon Fish Cakes

Servings: 5 servings

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

A great idea for a weeknight meal. Full of protein and something the whole family will love!

4.8 from 280 votes

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Ingredients

US CustomaryMetric

• 2 cups mashed potatoes (leftover is fine)
• 14 oz cooked salmon (or canned salmon)
• 1 egg
• ¼ tsp salt (you may need more, especially if your potatoes aren't salted)
• 2 Tbsp Italian parsley fresh, chopped

To Coat

• 1 egg beaten with a tablespoon of water
• 1 cup breadcrumbs (you may need more. Add a little salt and pepper to the crumbs.)

To Fry

• ¼ cup olive oil more or less, as needed

Get Recipe Ingredients

Instructions

• 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 (if the mixture is too soft, refrigerate for an hour or so before shaping).
• Dip patties into beaten egg, then coat in the breadcrumbs.
• Place on a baking sheet, and continue until the remaining mixture is finished.
• Fry gently over medium heat until golden brown on both sides, adding oil as needed.
• Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.

Notes

• These potato and salmon patties freeze extremely well. Just wrap them in tin foil with layers of parchment or waxed paper in between each patty. You can then defrost in the fridge, and heat them in the oven, or an air fryer is even better.

Nutrition

Serving: 2 | Calories: 890kcal | Carbohydrates: 159g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 3704mg | Potassium: 2037mg | Fiber: 15g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg

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Author: Christina Conte

Course Main Courses

Cuisine British, Scottish

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