Easy, Step by Step Potato and Salmon Fish Cakes
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5 servings
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Calories
890 kcal
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Course
Main Course
Easy, Step by Step Potato and Salmon Fish Cakes
Description
These fish cakes start with a blend of mashed potatoes, cooked salmon, egg, salt, pepper, and fresh Italian parsley mixed thoroughly to distribute the ingredients evenly. The mixture is formed into patties; if too soft, chilling helps firm them for shaping. Each patty is dipped in a beaten egg wash before being coated with salted and peppered breadcrumbs for a flavorful crust.
The patties are fried gently in olive oil over medium heat until a golden brown crust forms on both sides, offering a crispy texture that contrasts with the moist, tender fish and potato filling. After frying, placing the cakes on paper towels helps remove excess oil.
These salmon and potato cakes can be served alone or with sauces and sides. The combination is hearty and adaptable, making for a satisfying meal or appetizer. Their ability to freeze well means they can be prepared in advance for quick reheating or packed meals.
They can be reheated in an oven or air fryer from frozen to maintain the crust’s crispness, making them practical for home cooks planning ahead.
Ingredients
- 2 cups potato leftover is fine, mashed
- 14 oz salmon or canned salmon, cooked
- 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
- Freeze fish cakes by individually wrapping with foil and separating layers with parchment or waxed paper.
- Defrost in refrigerator before reheating in oven or using an air fryer to keep crust crispy.
- Adjust salt to taste, especially if potatoes are unsalted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 890kcal | 45% |
| Carbohydrates | 159g | 53% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 3704mg | 154% |
| Potassium | 2037mg | 43% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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