Salmon potato cakes are soft patties of mashed potato and flaked salmon, seasoned with parsley, dipped in egg, coated in breadcrumbs and pan-fried in olive oil until crisp and golden. They are creamy inside and crunchy outside, and they are one of the best uses for leftover mashed potatoes and leftover or canned salmon. A batch takes 25 minutes and serves five as a light dinner, a lunch or a starter, with lemon and a spoonful of tartar sauce.
How to make salmon potato cakes: Mix 2 cups of mashed potatoes with 14 ounces of cooked or canned salmon, 1 egg, salt, pepper and chopped parsley, and form patties. Beat a second egg with 1 tablespoon of water. Dip each patty in the egg, then coat it in seasoned breadcrumbs. Fry gently in olive oil over medium heat until golden on both sides and 160°F in the center. Drain on paper towels.
Why You’ll Love It
- Made from leftovers. Yesterday’s mash and cooked salmon.
- Canned salmon works. No fresh fish needed.
- Crisp outside, creamy inside. A breadcrumb crust around soft potato.
- Quick. About 10 minutes in the pan.
- Thrifty. A little salmon feeds five.
Ingredient Notes
Mashed potatoes. Two cups. Leftover mashed potatoes are ideal, and cold ones are easier to shape.
Salmon. Fourteen ounces, cooked. Canned salmon, drained, also works.
Eggs. Two. One binds the mixture and one is beaten with water for the coating.
Salt and pepper. A 1/4 teaspoon of salt, more if your potatoes were not salted, and black pepper to taste.
Italian parsley. Two tablespoons, fresh and chopped.
Breadcrumbs. One cup, seasoned with a little salt and pepper. Have extra on hand.
Olive oil. About a 1/4 cup, for frying.
Ingredients
- 2 cups mashed potatoes
- 14 ounces cooked or canned salmon
- 1 egg, for the mixture
- 1/4 teaspoon salt
- Black pepper, to taste
- 2 tablespoons Italian parsley, chopped
- 1 egg, for the coating
- 1 tablespoon water
- 1 cup breadcrumbs
- 1/4 cup olive oil, for frying
How to Make Salmon Potato Cakes
1. Mix the cakes. Put the mashed potatoes, salmon, one egg, salt, black pepper and parsley in a bowl. Mix with a fork, breaking up the salmon, then form patties.
2. Coat the patties. Beat the second egg with the water. Dip each patty in the egg, then coat it in breadcrumbs seasoned with a little salt and pepper. Set the coated patties on a baking sheet.
3. Fry. Heat olive oil in a skillet over medium heat. Fry the patties gently until golden brown on both sides, adding oil as needed and turning carefully. Because the mixture contains egg, check that the centers reach 160°F with a food thermometer.
4. Drain and serve. Transfer the cakes to a paper-towel-lined sheet to absorb excess oil. Serve as desired.
How to Keep the Cakes From Falling Apart
Potato and fish are both soft, so these patties are delicate until the crust sets. A few small things keep them in one piece.
| Do this | Why it helps |
|---|---|
| Start with cold, firm mashed potatoes | Warm or very creamy mash is too loose to shape |
| Mix lightly with a fork | Overworked potato turns gluey and the cakes lose their texture |
| Chill a soft mixture | An hour or so in the refrigerator firms it up before shaping |
| Coat in egg, then breadcrumbs | The crust is a shell that holds the patty together in the pan |
| Fry over medium heat | Gentle heat sets the crust without burning it before the middle is hot |
| Turn once, carefully | Slide a thin, wide spatula all the way under before you flip |
The hour of chilling is optional. It is extra time on top of the 25 minutes, and you only need it when the mixture will not hold a shape in your hands.
If you are not sure about your mixture, fry one small test patty first. If it holds, carry on. If it slumps or breaks, chill the bowl, or work in a spoonful of breadcrumbs, before shaping the rest.
Can you make them ahead?
Yes. Shaped and crumbed cakes can be kept in an airtight container in the refrigerator for up to one day before cooking. The rest in the fridge helps them hold together, too.
Tips for Success
Fresh, leftover or canned salmon?
Any cooked salmon. Leftover baked or poached salmon is lovely, and canned salmon is the pantry option. Drain it and pick out any skin and bones you do not want.
How big should the patties be?
About the width of your palm and not too thick, so the centers heat through by the time the outside is golden.
How do I know they are done?
The crust is golden brown on both sides and a thermometer in the center reads 160°F. A golden crust alone is not proof.
Why add oil as you go?
Breadcrumbs soak up oil. A dry pan scorches the coating, so add a little more between batches.
What can I serve on top?
Lemon wedges, tartar sauce, a spoonful of sour cream or a simple salad.
Storage and Reheating
Refrigerate cooked cakes within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Thaw in the refrigerator, not on the counter. Reheat to 165°F in a hot oven or a skillet, which brings the crust back better than a microwave.
What to Serve With It
A green salad, peas or steamed vegetables make a light plate. For more salmon patties, try the canned salmon patties or the Southern fried salmon patties. For potato sides and soups, there is the slow cooker loaded potato bake, the 4-ingredient slow cooker potato casserole, the slow cooker scalloped potato casserole and the slow cooker loaded potato soup.
Frequently Asked Questions
How do I keep soft salmon-and-potato patties together while shaping and frying?
Chill a soft mixture for an hour or so, coat the patties in egg and breadcrumbs, fry over medium heat and turn them carefully.
Can I use leftover mashed potatoes and cooked or canned salmon?
Yes. Both are what the recipe is made for.
Can I prepare the coated cakes ahead?
Yes. Keep them covered in the refrigerator for up to one day before frying.
Can I use raw salmon?
No. The recipe starts with salmon that is already cooked.
Final Notes
I shape the patties with damp hands, which keeps the potato from sticking to my fingers. If you make it, leave a comment to tell me how it turned out or ask a question.
Salmon Potato Cakes
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Ingredients
- 2 cups mashed potatoes leftover mashed potatoes are fine
- 14 ounces salmon cooked; canned salmon also works
- 1 egg for the potato and salmon mixture
- 1/4 teaspoon salt more may be needed if the potatoes are unsalted
- black pepper for the mixture and breadcrumbs
- 2 tablespoons Italian parsley fresh, chopped
- 1 egg beaten with the water for coating
- 1 tablespoon water for the egg coating
- 1 cup breadcrumbs more may be needed; season with a little salt and pepper
- 1/4 cup olive oil more or less as needed for frying
Instructions
- Put the mashed potatoes, salmon, one egg, salt, black pepper and parsley in a bowl. Mix with a fork, breaking up the salmon, then form patties.
- Beat the second egg with the water. Dip each patty in the egg, then coat it in breadcrumbs seasoned with a little salt and pepper. Set the coated patties on a baking sheet.
- Heat olive oil in a skillet over medium heat. Fry the patties gently until golden brown on both sides, adding oil as needed and turning carefully. Because the mixture contains egg, check that the centers reach 160°F with a food thermometer.
- Transfer the cakes to a paper-towel-lined sheet to absorb excess oil. Serve as desired.
Notes
Nutrition
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