Salmon Potato Cakes
Crispy, golden, and irresistibly flavorful, these Salmon Potato Cakes are the perfect blend of comfort food and gourmet flair. Made with flaky cooked salmon, creamy mashed Russet potatoes, and zesty hints of Dijon mustard and lemon zest, these patties are a delicious way to elevate your weeknight meals or impress guests at your next gathering. Fresh parsley and finely diced onion add a burst of freshness, while a crunchy breadcrumb coating gives each bite the perfect texture. Ready in just 40 minutes, these patties are pan-fried to perfection and pair beautifully with tartar sauce, a squeeze of lemon, or a vibrant green salad. Whether you're repurposing leftover salmon or starting fresh, this versatile recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Cooked salmon
- 0.5 medium, finely diced Yellow onion
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon zest
- 1 large Egg
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Peel and dice the potatoes into 1-inch chunks. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat to medium, and cook for 12-15 minutes or until the potatoes are fork-tender.
Drain the potatoes and mash them in a large mixing bowl until smooth. Let cool for 5 minutes.
Flake the cooked salmon into small pieces and add it to the bowl of mashed potatoes.
Add the finely diced onion, chopped parsley, Dijon mustard, lemon zest, egg, breadcrumbs, salt, and pepper to the bowl. Mix thoroughly until all the ingredients are evenly combined.
Using your hands, shape the mixture into patties, about 2.5 inches in diameter. You should have about 8 patties.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the patties in batches, making sure not to overcrowd the pan.
Cook each patty for 3-4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil while cooking the remaining patties.
Serve warm with a side of tartar sauce, a squeeze of lemon, or a crisp green salad.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.3 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 23.4 mcg | 117% | |
| Calcium | 205 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4709 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
