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.
As an Amazon Associate I earn from qualifying purchases.
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.
I’ve curated a collection of Lent recipes for simple dinner ideas using fish and inexpensive seafood.
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. And check out my salmon burgers recipe when you don’t feel like beef burgers.
Potato & Salmon Fish Cakes (Salmon Patties)
Easy Fish Cakes
recipe by Christina Conte makes about 10 patties
FULL PRINTABLE RECIPE BELOW
Ingredients
Patties:
- mashed potatoes
- cooked salmon or tinned salmon
- egg
- salt
- pepper
- Italian parsley
To coat:
- egg
- breadcrumbs
- salt and pepper
To fry:
- olive oil
Step by Step Directions
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. 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
Ingredients
- 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
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
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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!