Salmon Potato Cakes
Patties of mashed potato and cooked or canned salmon with parsley, coated in egg and breadcrumbs and pan-fried until golden.
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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
Use cooked or canned salmon. If the mixture is too soft to shape, chill it for an hour or so first; that time is not included. Not all of the frying oil is absorbed, so the nutrition is an estimate on the high side.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 30.1gProtein: 24.6gFat: 25.4gSodium: 602mgFiber: 2.3gSugar: 2.6g
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