Potato & Salmon Fish Cakes

Why You’ll Love This Recipe

Potato & Salmon Fish Cakes are a great way to enjoy fish in a fun and flavorful way. They offer a satisfying combination of flaky salmon and creamy mashed potatoes, with the perfect balance of textures. The beauty of this dish lies in its versatility—whether you’re looking for a light lunch, a dinner option, or a delicious appetizer, these fish cakes can easily fit the bill. Plus, they’re simple to make, easy to customize, and a great way to use leftover salmon or potatoes.

Ingredients

• 2 cups cooked and flaked salmon (fresh or canned)

• 2 cups mashed potatoes (about 2 medium potatoes, cooked and mashed)

• 1/4 cup finely chopped green onions or chives

• 1 tablespoon fresh parsley, chopped (optional)

• 1 teaspoon Dijon mustard

• 1 egg, lightly beaten

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

• 1/2 cup breadcrumbs (plus extra for coating)

• 2 tablespoons olive oil (or vegetable oil) for frying

• Lemon wedges (for serving)

• Sour cream or tartar sauce (optional, for dipping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mixture: In a large bowl, combine the flaked salmon, mashed potatoes, green onions, parsley (if using), Dijon mustard, garlic powder, salt, and pepper. Stir everything together until well combined. Add the beaten egg and mix until the mixture comes together.

2. Form the fish cakes: Take a small amount of the mixture and shape it into a patty about 2-3 inches wide. Coat each patty in breadcrumbs, pressing gently to ensure the breadcrumbs stick. Repeat with the rest of the mixture.

3. Fry the fish cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the fish cakes to the skillet. Cook for 3-4 minutes per side or until golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.

4. Drain and serve: Once the fish cakes are crispy and golden, transfer them to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and your choice of dipping sauce, such as tartar sauce or sour cream.

Servings and Timing

• Servings: 4 (about 8 fish cakes)

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Spicy: Add a pinch of cayenne pepper or some chopped jalapeños to the fish cake mixture for a spicy kick.

• Vegetarian: Swap the salmon for a can of drained chickpeas or mashed beans for a vegetarian version.

• Cheese lovers: Add a small handful of grated cheese (cheddar, parmesan, or mozzarella) to the mixture for added creaminess and flavor.

• Herbs and flavorings: Experiment with different fresh herbs like dill or tarragon, or add a dash of lemon zest for a fresh, citrusy flavor.

Storage/Reheating

• Storage: Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days.

• Freezing: Freeze the uncooked fish cakes on a baking sheet until solid, then transfer to a freezer bag or airtight container. To cook from frozen, fry them for an extra 2-3 minutes per side.

• Reheating: Reheat cooked fish cakes in a skillet over medium heat for about 2-3 minutes per side until warmed through. You can also reheat them in the oven at 350°F (175°C) for 8-10 minutes.

FAQs

Can I use canned salmon for this recipe?

Yes! Canned salmon is a great option for making these fish cakes. Just be sure to drain and flake the salmon before mixing it into the potatoes.

How can I make these fish cakes gluten-free?

To make these fish cakes gluten-free, use gluten-free breadcrumbs or substitute with crushed gluten-free crackers. Be sure to use gluten-free mustard as well.

Can I bake the fish cakes instead of frying them?

Yes, you can bake the fish cakes. Preheat your oven to 375°F (190°C), place the fish cakes on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through for an even golden crust.

How do I make sure the fish cakes stay together?

The egg helps bind the mixture, but if you find the mixture is too loose, you can add a little more breadcrumbs to help firm it up. Make sure to refrigerate the patties for about 15 minutes before frying to help them hold their shape.

Can I use other types of fish?

Yes, you can substitute the salmon with other types of fish, such as cod, haddock, or tilapia. Just make sure to cook and flake the fish before adding it to the mixture.

How do I make the fish cakes crispy?

Make sure your oil is hot before adding the fish cakes to the skillet. Cooking them at the right temperature ensures they get a crispy, golden exterior while keeping the inside soft and tender.

Can I serve these fish cakes with something other than tartar sauce?

Definitely! These fish cakes pair well with many sauces, such as sour cream, a squeeze of lemon, or even a spicy sriracha mayo for a different twist.

Can I make these fish cakes ahead of time?

Yes! You can prepare the fish cakes, refrigerate them for up to 1 day before frying, or freeze them for later use. Just make sure to cook them when you’re ready to enjoy them!

Conclusion

Potato & Salmon Fish Cakes are a delicious and comforting dish that’s quick to make and full of flavor. The crispy, golden exterior and soft, flavorful filling make them perfect for any meal—whether served as a light lunch, a main dish with sides, or an appetizer. With endless possibilities for customization, you can easily adjust the recipe to fit your tastes or dietary needs. These fish cakes are not only satisfying but also a great way to use up leftover salmon or potatoes, making them an efficient and tasty meal option!