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 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?
If you like salmon, try this one pan maple glazed salmon meal!
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! 😂
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, fresh or leftover (use dairy free spread and non dairy milk if on a dairy-free diet)
- 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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these sound delish going to make them tonight. Thank you & God bless
Thank YOU, Brenda! Let me know what you think!
A little late to the party here!
Was looking for a good, basic fish and potato patty or croquette recipe. We’re not much for deep fat frying (as with croquettes), so I think this is just what I was looking for. After cooking most of my 69 years, you start to get a feel for what is a good recipe. This one has all I wanted! Going to make these tonight for our supper, and add a nice shredded cucumber-dillweed sauce on the side for drizzling and dipping these into.
Marilyn, you are NEVER too late to the party when it comes to recipes!! They are timeless :) I think you’ll be very pleased with these fish patties! Let me know what you think (click on the stars, hopefully the 5th one) in the printable recipe card to let me know. Thank you! CC
Is it possible to do without breadcrumbs and go ahead frying after coating with egg wash? Thanks!
I haven’t tried, but I can’t see why not. You may want to try without the egg wash, too, as that’s really just for the crumbs to stick. Let me know which way works best, Shev.
Thank you for this recipe. My mom who has passed, made these salmon patties when I was a child and I loved them. I remembered that she used leftover mashed potatoes. Most recipes I looked up, did not. Happy to find your recipe! Thanks again!
Oh that is so lovely to hear, Norma. I hope it brings back cherished memories of your dear mother. Thank you so much for letting me know, it means a lot to me. CC
My mom made salmon cakes (she called them croquettes) with mashed potatoes too! I agree, this is the first recipe I’ve seen using them. She dredged hers in yellow cornmeal instead of breadcrumbs. Such good memories. Thanks!
It was probably the orange colored dressing (you can buy it still, Paxo makes it). :)
So very good. I had been making salmon patties with bread crumbs. This is much better. I’m making them again tonight (just discovered this recipe last week). It is a big hit in this house. Thank you Christina.
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I will definitely try CHRISTINA’S recipe anytime over the “other” one – who the heck does he think he is?
I made extra mashed potatoes just to make this recipe tonight.
Thanks for the support, Linda (and a wee chuckle)! :) Enjoy the fish cakes!