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.
I don’t have a recipe for smoked salmon, but I do for salmon patties! (And I’ve just learned today, thanks to reader, Ray, that I’d probably make an exception for grilled jerk salmon, too!) These 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?
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!
Enjoy this easy potato and salmon cake recipe. I’ve included directions on freezing them, also.
Potato & Salmon Fish Cakes (Salmon Patties)
recipe by Christina Conte
FULL PRINTABLE RECIPE BELOW
Put the mashed potatoes (fresh or leftover will both work), salmon or fish of choice, 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 a fish cake, or patty.
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.
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 airfryer works great, too.
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Try my cioppino recipe, too!
Easy, Step by Step Potato and Salmon Fish Cakes
A great idea for a weeknight meal. Full of protein and something the whole family will love!
Ingredients
- about 2 cups (14 oz) 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
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 airfryer is even better..
Nutrition Information:
Yield: 5 Serving Size: 2Amount Per Serving:Calories: 272Total Fat: 8gCholesterol: 0mgSodium: 0mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 30g
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They were absolutely delicious. No left over for me, I made it all from scratch, mixed it all up, cooked it and devoured it. We loved it
Haha! You’ll just have to make more, Shirley! :) Please click the 5 stars above the PRINT button if you can. Thank you!!
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Christina,
From a southern raising perspective, there is nothing more satisfying than eating salmon cakes with scrambled eggs and home fries all smothered with sawmill gravy and syrup.
All that being said…every food recipe out there can be elevated.
I made your recipe with some adjustments…Lemon Basil is and always will be an amazing compliment to any fish dish…here is what I did:
Instead of leftover mashed potatoes I used instant potatoes as a binder
Patties:
Reduce parsley by 1/2
Add about 1 cup course chopped fresh parsley
Add 1 tsp of fresh lemon zest
Add 1 tsp salt
Add 2 tsp smoked paprika
Lemon Butter Sauce:
1/4lb Butter…Browned
1 Tbs minced garlic
2 tsp fresh lemon juice
1 Tbs fresh scallions thinly sliced
1 tsp fresh Italian parsley finely chopped
1/2cup white wine
*Note: Add white wine first to allow alcohol burn
Sautee on simmer to low heat until all herbs achieve aromatic permeation and reduced by 1/2
(If you are feeling really really adventurous…add 1/2 tsp fresh mint finely chopped)
To bump the sauce to the next level with that OMG! factor(Consider it a heavy indulgent diet breaking kind of sauce):
Add 1 cup heavy cream
Add 2 Tbs Pure Vermont maple syrup
Cook on simmer until reduced by 1/2 to an almost aioli consistency
Serve on toasted brioche bun with a medium drizzle of sauce….add fresh greens of choice (I used a frissee with kale) and slices of grilled tomatoes seasoned with salt and freshly ground pepper. Awwwwwweeeeeessssoooommmmeeeeeeee!!!
I have read several of your blogs however I present you with a challenge that still eludes me….THE PERFECT DEEP FRIED LASAGNA BITE! I look forward to see what you will come up with!
PS….Perhaps the reason you have not been impressed with salmon is because anything labeled as “Atlantic Salmon” is actually farm raised and does not have that umami fat richness that wild salmon does…just sayin….True wild salmon is pacific born…the further toward Russia …the better…(Natural Atlantic Salmon DOES NOT EXIST…just sayin…lol)
[…] Salmon Fish Cakes from Christina’s Cucina […]
Recipe ingredients says 1 egg, but the directions say to mix an egg with potatoes and salmon , then to dip patties in egg. Are 2 eggs requîtes?
Hi Jocelyne, yes, two eggs are listed in the ingredients.
Ciao Christina,
Thank you for re-posting this recipe! I’m deathly allergic to shellfish and can’t even enjoy a little nibble of crab cakes and painfully watch others digging into them. This will make a great substitute! My part-Scottish husband will be thrilled too!
Grazie,
Roz
I’m so sorry, Roz. My daughter is deathly allergic to tree nuts, so I understand the situation. Yes, these are similar to crabcakes! Enjoy them! CC
Looking forward to trying these. Can you advise how much is a cup of mashed potatoes in ounces/grams?. I always have problems changing American cups to grams. Some things are easy to find on the net but others can be a problem. And I might just use some of that lovely orange coloured fish dressing along with some nice Scottish salmon. Do you think that would work?
Hi Janet, I’ll make it easier for you: just do potatoes to fish in a 1:1 ratio. I don’t have mashed potatoes on hand to weigh, so I can’t help you there, but it would never be precise as it would be different depending on the potato and how it was packed into the cup. This recipe really isn’t critical for measurements. Scottish salmon and the fish dressing would be wonderful! Just tell me what time to be at your house for dinner! haha! Enjoy!
Can you used prepackaged mashed potatoes Or should it be fresh mashed potatoes?
I wouldn’t, Jodi. I’ve never used pre-packaged mashed potatoes, but for many reasons, I’d stay with fresh, homemade to get the results you want. (Not sure if they’d fall apart, plus homemade are healthier.) :)
Christina, these fish cakes look so quick and easy. It is always great to find recipes to use up some leftovers. I know that I will be making this often.
Happy to hear it, Kim! :) Thank you!
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I made these for Sunday lunch and the kids loved them! I added diced green pepper and grated carrots.
Thank you for the recipe.
That’s great to hear, Sophia! Always good to hear of children eating healthy and nutritious homemade food! :)
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These are amazing. I added green onion, a jalapeño and some Asiago cheese. So good
Ooh, spicy! Nice! Thank you and so glad you liked them, Jennifer!
How long would you cook them in the oven and what temperature?
Hi Val, I’ve never done them in the oven, but I’d guess 375F for 20 minutes or so? I think you could start with that and just use your own judgment as they’re baking. Do spray them with some oil beforehand, though. Let me know how it goes if you try it. CC
Amazing, followed the recipe exactly, children loved it.
Fantastic! Great meal for the kiddos, so nutritious! Love to hear, it, thank you, Derek!! :) CC
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Can you freeze these?
SO sorry I missed this comment, Jade! Yes, absolutely, you can freeze them. I would not brown them very much, freeze, then finish them off in a pan again when you serve them, so they’ll taste fresh!
[…] Easy, Step by Step Potato and Salmon Fish Cakes […]
Christina;
I definately am going to try this, but I do have a question. You say mix the egg with the other ingrediants and then you say after forming, dip in egg mixture. Do you use two eggs? One for mixing in and one for coating?
Thanks.
Correct, Chris. When you look at the ingredients, the two eggs are listed in the separate part of the ingredient list. I’m sure you’ll love them, enjoy! :)
Wednesday is fish day in my kitchen, and I am definitely going to try this recipe this week.đź‹
Oh I think you’re going to like them! Thanks, Ina!
Had some leftover wild Sockeye Salmon that we had roasted and thought I would try your Salmon Cakes recipe….the recipe made 9 patties and we ( me and my hubby) ate all 9 of them. He told me I could make these anytime so thanks again Christina……delicious!!!!
Wow! They must have been good!! So happy you both liked them, Dawn and thanks so much for coming back to let me know! :) Happy weekend!
[…] Another recipe to use up mashed potatoes: Potato and Salmon Fish Cakes […]
Yummy Christina…always loved fish cakes…especially the ones we got in the fish’n’ chip shops back home!
I make these through lent with cod also, but I do put in some fine chopped spring onions too! Just to give a wee bit extra flavour!
Love all your recipes and will definitely be making those Potato Scotch Eggs!
That’s wonderful, Margaret! I never had fish cakes from a fish and chip shop and my dad owned one! Let me know how you like the “eggs”! :)
Making these tonight! Mouth is watering. Fresh lemon wedge on the side for a squeeze of freshness :)
Yes! Lemon is a great touch! Enjoy, Tricia!!
Hi, how many fishcakes does this recipe make?
Hard to say, Annabell, because it depends on how large and how thick you make them. I would say around 8 large fishcakes.
Mmmmmmmm….These look great. How about topping them with some crème fraiche or a bit of sour cream and chopped chives? Or maybe even a homemade horseradish sauce since the pungent root goes well with salmon. I make mashed potatoes with the Yukon Gold variety. Great texture and color especially when you leave the potatoes somewhat chunky.
Ha! Funny that you say that as I think that this is the only recipe where I’ve shot the photo of the food “naked”! Not a sprig of parsley in sight! Yes, of course your suggestions sound great, and I do love Yukon Gold potatoes!! :)
These look so delicious and easy to make.
Yep! On both counts! :)
The salmon cakes look so good! I would use the canned Salmon as it would be convenient. Thanks for the recipe!
How I missed this comment until now, I have no idea! Thank you, June! Hope you’ve been enjoying them!
This reminds me a lot of that old Italian favorite, polpettone di tonno (tuna loaf)—but salmon sounds even better to me. Like a lot of people, I do like salmon, so long as it’s not so cooked as to dry out. Interesting how culinary ideas pop up in different guises in different places…
I’ve never had that, Frank. Yes, it really is interesting to me, too!
I am one of those people who loves salmon any which way. These cakes look so crispy and delicious! And they are so easy, too. Perfect for a weeknight dinner. Yum!
Yes, that’s what I think they are best for, Lucy! Quick, easy and healthy weeknight dinners are the best!
Oh ya. I’m all about this sort of dish. It’s going on my “soon to make” list. Thank you! Pictures are very delectable appearing.
Thank you so much! Enjoy!
I agree with you – I do not love salmon but I do like smoked salmon. So, based on your recommendation, must try these salmon cakes as salmon is so good for you. They look great – so nicely browned!
Oh yes, Linda! Sounds like we have the same palate, so you’d love these! :)
I love this idea! What a great way to use up leftover mashed potatoes. It sounds super kid-friendly, too. :)
Oh goodness, kids love these! They usually do like a squeeze of ketchup with them, though! ;)
I love how all of your images really walk you through the process of making these delicious fish cakes! Looks great!
I’m a visual learner, so I’m hoping this appeals to others out there! ;) THanks, Emily!
Oh, wow – these sound fantastic. My only problem is we never have leftover mashed potatoes – we are such piggies! I guess I will just have to make some for the express purpose of making these cakes!
haha! I don’t think you’re piggies as mashed potatoes are FAB! Yes, just make extra, David!! :)
Well, we had the leftover potatoes AND a nice chunk of salmon. These were fantastic, Christina! They were the perfect supper last evening, and the leftovers will be just fine for lunch. Yum!
I’m so happy to hear it, David! Probably something already in your repertoire, but so easy and tasty! Thank you!
Can they be cooked in the oven rather than fried?
Absolutely, just spray with a little olive oil first, Arthur.
INSTEAD OF BREAD CRUNBS I USED CRUSHED PLANE BISCUITS CRUMBS FANTASTIC
I’m so glad you love salmon via those fish cakes, Christina. They look fabulous! Anytime I’m in Scotland, I order fishcakes since I can’t get enough of them… These are so good I wouldn’t need to wait to have leftover salmon and would cook salmon especially to make them.
I bet they would be scrumptious with horseradish sauce.
Absolutely, Jill! They are so tasty! :)
These do look great! If using frozen salmon wouldn’t it need to be cooked first?
Thanks, Debbie! Yes, absolutely- I have never bought frozen salmon, but if it’s raw then yes, it should be cooked first.
Like you Christina……I don’t like the taste of Salmon! But my husband does and it seems to top the healthy seafood list ! So I keep trying to like it! This recipe sounds like it may do it for me! And it is quick and easy….no fuss! Do you think I can use the frozen salmon fillets that I keep trying to make tasty and so far cannot! Thanks again for another quick and easy recipe! Ciao…..Joanne
Glad I’m not the only one, Joanne! Yes, I bet you could use the frozen salmon fillets, but the only difference I’d suggest is making sure the fish isn’t full of water. Try to squeeze it then maybe even use a paper towel to remove more moisture as you don’t want a squishy, wet fish cake. Good luck and let me know how they turn out!