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 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
Serving: 2 | Calories: 890kcal | Carbohydrates: 159g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 3704mg | Potassium: 2037mg | Fiber: 15g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg
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