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.
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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 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.
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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
- 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
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When you say mashed potatoes, do you mean prepared with milk, butter etc, or just boiled potatoes mashed with no added ingredients? Thanks.
Hi Maria, either way works. That’s why I added in parentheses that leftover mashed potatoes are fine, too. Let me know how you like them!
Sorry to change the topic but found this page by a good accident as going to try this recipe tomorrow. Might not coat with breadcrumbs, will use some flour. Like I wrote before sorry to change the subject but have you got an easy recipe for tatty scones. Happy New Year
Yes I do, Lesley! Here is my potato scone recipe!
I make these salmon patties using a can of salmon drain well, 2 cups of mashed potatoes, old bay seasoning, 1/2 med. oinion chop fine, 1 eggs and some breadcrumbs to hold it all together, salt and pepper also. Make your patties, then beat one egg dip your patties in it then in the Panko bradcrumbs. Finally let them sit in the fridge for a good couple of hours. Fried them in a pan with a good oil, vegetable or olive, on a med heat so not to burn them and dry them out. You could make your roux before and let it sit on a warm burner. Then I make a roux of flour and butter with added milk, mustard, salt and pepper I add frozen peas to this or if I have a couple of boiled eggs I slice them up and I put them in the roux I called it an eggs sauce for my salmon patties.If making it with the eggs I add a about one tablespoon of chop fresh parsley to it, and a darsh of old bay spices to the mix. It makes a fine meal and the patties are nice to eat with the pea sauce or ghe eggs sauce. I find just serving the patties along makes it for a dry meal. As well I always have a coleslaw on the side with this. It is usually my Friday nite supper.
Sounds good, Jackie!
This was good the first time around, but a bit on the bland side. I added a half cup of chopped scallions instead of the parsley and a half teaspoon of creole seasoning instead of salt & pepper. The scallions added a an oniony/garlicy flavor and the creole seasoning gave it a bit more zip.
Can you make salmon patties without the mashed potatoes?
You can, but they won’t hold together as easily.
I have made salmon Patties without the mashed potatoes and they turned out great! Just add 2 eggs instead of the one to help them hold together and add 1/4 cup of flour or breadcrumbs into the salmon patty mixture.
Thanks, Christina!
Hi .. yes just substitute oat flour .. ( take oats and grind in a nutirbullet , coffee machine or whatever).. about 1/3 cup for a 213 g can of salmon, and also can add some chopped onions and peppers. Also, you can fill oiled muffin cups and bake for about 15-20 min at about 375 . I use a toaster oven and it made 5 patties. Very tasty and nutritious !
Can the salmon cakes be baked?
I’m sure they can be, Nancy. Just spray them in oil first. An air fryer may work even better if you have one.
I’ve been adding 1/2 tsp of Old Bay seasoning to the ones I make with cod, along with green onion and flat leaf parsley. Then I make a dipping sauce of mayo with capers. Tasty.
Yes, I use a toaster oven.. at about 375 for about 20 min, can even use muffin pan.
Could you use sweet potato instead of normal potato ?
That would probably work (texture-wise) but they will be rather sweet, if that’s okay.
I couldn’t get it to form. even after coating with bread crumbs. followed directions like it said..
Give me more details, Sherry. Sounds like it was too dry for some reason.