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