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.
Can these be made in miniatures for a buffet and can they be eaten cold (after being cooked of course)?
Yes!! Absolutely, Mary!
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!!
[…] Check it here. […]
[…] Check it here. […]
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)
There is always someone who changes the entire recipe. Just “some” adjustments? If you are such an expert, just post your own recipe for this instead of hacking Christina’s recipe to death.
Wow, somehow I missed that “recipe revision”! Thanks, Cin. I have to say, it’s definitely not my recipe anymore. Thank you for your comment, I agree.
To Seth: sorry, but this is like going to a restaurant and taking your dish in the back and remaking it while the chef is there and then raving about the finished result. How about trying my recipe first, and especially without the maple syrup sauce on top so you can taste the fish cakes?
Regarding “deep fried lasagna bites”: sorry again, but this is something I will never attempt. When lasagna is made properly, it is eaten as is. Good luck in your culinary ventures.
You lost me at instant potatoes.
You’re joking, right? I’ll stick close to the original recipe. It sounds far more appetizing. Btw, natural Atlantic salmon do exist. They are caught in rivers in eastern Canada, the British Isles and Scandinavia and appear on menus of high end restaurants.
Thanks for the info on Atlantic salmon, Steve.
[…] 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