Potato and Salmon Fish Cakes: A Delicious Way to Repurpose Leftovers
If you’re looking for a satisfying and versatile dish that makes the most of your leftovers, these Potato and Salmon Fish Cakes are the perfect solution. Made with simple ingredients like mashed potatoes and cooked salmon, these fish cakes are crispy on the outside and tender on the inside. They’re easy to prepare, full of flavor, and perfect for a quick weeknight dinner or a leisurely weekend brunch. Serve them with a side of tartar sauce, a fresh salad, or your favorite veggies for a complete and wholesome meal.
Ingredients
- 2 cups (14 oz) mashed potatoes (leftover is fine)
- 12 to 14 oz leftover cooked salmon or tinned salmon
- 1 egg
- ½ tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- 2 tbsp chopped fresh Italian parsley
To Coat:
- 1 egg, beaten with 1 tablespoon of water
- Breadcrumbs, seasoned with a dash of salt and pepper
To Fry:
- Olive oil
Directions
- Prepare the Mixture: In a large mixing bowl, combine the mashed potatoes, cooked salmon, egg, salt, pepper, and chopped parsley. Use a fork to break up the salmon and mix everything together until well combined. If your mixture feels too soft to hold its shape, refrigerate it for about an hour before forming the patties.
- Shape the Patties: Shape the mixture into patties of your desired size. This recipe should yield about 8-10 medium-sized fish cakes, but you can adjust the size based on your preference.
- Coat the Patties: Dip each patty into the beaten egg mixture, ensuring it’s evenly coated. Then, roll each patty in the seasoned breadcrumbs, pressing gently to make sure the crumbs adhere well.
- Fry the Patties: Heat a generous amount of olive oil in a large skillet over medium heat. Fry the patties until they’re golden brown on both sides, about 3-4 minutes per side. Be careful not to overcrowd the pan, and add more oil as needed between batches.
- Drain and Serve: Once cooked, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm for the best flavor and texture.
Serving Suggestions
These Potato and Salmon Fish Cakes are incredibly versatile and can be paired with a variety of sides. Serve them with tartar sauce or a dollop of Greek yogurt mixed with lemon and dill for a tangy complement. A fresh green salad or steamed vegetables like asparagus or green beans also make excellent accompaniments. For a more substantial meal, pair the fish cakes with a serving of roasted potatoes or rice pilaf.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories: 220 kcal per serving
- Servings: 4 servings
Why You’ll Love This Recipe
These Potato and Salmon Fish Cakes are not only a great way to use up leftover ingredients, but they’re also packed with flavor and nutrition. The crispy breadcrumb coating contrasts beautifully with the soft, savory interior, making each bite a delight. Plus, they’re quick to make and can be prepared ahead of time, making them perfect for busy weeknights or meal prep.
This recipe for Potato and Salmon Fish Cakes is a wonderful example of how you can turn simple, leftover ingredients into a delicious and satisfying meal. Whether you’re serving them for dinner or as part of a brunch spread, these fish cakes are sure to be a hit. Give them a try, and enjoy a new favorite way to use up those extra potatoes and salmon!
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Potato and Salmon Fish Cakes
- Total Time: 30 minutes
- Yield: 4 1x
Description
These Potato and Salmon Fish Cakes are a delightful way to transform simple ingredients into a satisfying meal. The combination of creamy mashed potatoes and flavorful salmon creates a perfect harmony, while the crispy breadcrumb coating adds a satisfying crunch with every bite. Fresh parsley adds a hint of brightness that complements the richness of the fish.
Ingredients
2 cups (14 oz) of mashed potatoes (leftover is fine)
12 to 14 oz of leftover cooked salmon or tinned salmon
1 egg
½ tsp salt (or to taste)
½ tsp ground black pepper (or to taste)
2 tbsp chopped fresh Italian parsley
To Coat:
1 egg, beaten with 1 tablespoon of water
Breadcrumbs, seasoned with a dash of salt and pepper
To Fry:
Olive oil
Instructions
In a large mixing bowl, combine the mashed potatoes, cooked salmon, egg, salt, pepper, and chopped parsley. Use a fork to break up the salmon and mix everything together until well combined.
Shape the mixture into patties of your desired size. If the mixture is too soft to hold its shape, refrigerate it for about an hour before forming the patties.
Dip each patty into the beaten egg mixture, then coat it thoroughly with the seasoned breadcrumbs.
Place the coated patties on a baking sheet, and repeat the process with the remaining mixture.
Heat olive oil in a large skillet over medium heat. Fry the patties gently until golden brown on both sides, about 3-4 minutes per side. Add more oil as needed between batches.
Once cooked, transfer the fish cakes to a paper towel-lined sheet to absorb any excess oil.
Serving Suggestions:
Serve these Potato and Salmon Fish Cakes warm with a side of tartar sauce, a fresh green salad, or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220