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.
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! 😂
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.
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.
Don’t miss another post! Sign up for my free subscription for recipes and travel posts.
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
- 2 cups (14 oz) of mashed potatoes (leftover is fine)
- 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
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 Information:
Yield: 5 Serving Size: 2Amount Per Serving: Calories: 272Total Fat: 8gCholesterol: 0mgSodium: 0mgCarbohydrates: 23gFiber: 0gSugar: 0gProtein: 30g
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.
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!