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.
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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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 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.
- Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
- Place on 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.
Nutrition Information:
Yield:
5Serving Size:
2Amount Per Serving: Calories: 272Total Fat: 8gCholesterol: 0mgSodium: 0mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 30g
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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
[…] and tuna patties are another great meal option for runners. These salmon potato cakes come together in less than 15 minutes and provide heart healthy, inflammation-reducing omega 3 […]
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.😋
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!! :)
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!