Salmon Potato Cakes are a delightful combination of tender, flaky salmon and creamy mashed potatoes, seasoned with fresh herbs and a hint of lemon. These crispy, golden cakes are perfect as a light lunch, appetizer, or dinner. They’re simple to make and a great way to use leftover salmon or mashed potatoes, offering a satisfying balance of texture and flavor. Serve them with a dollop of sour cream or a tangy lemon aioli for an extra burst of freshness, and you have a versatile dish that’s sure to be a hit at the table.
Ingredients
- 1 cup cooked salmon, flaked
- 2 cups mashed potatoes
- 1/4 cup green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for extra crispiness)
- 2 tablespoons olive oil or butter for frying
- Lemon wedges, for serving
Instructions
- Mix the Ingredients: In a large bowl, combine the flaked salmon, mashed potatoes, green onions, parsley, beaten egg, Dijon mustard, lemon zest, salt, and pepper. Mix until everything is well incorporated.
- Form the Cakes: Using your hands, shape the mixture into small patties, about 1/2 inch thick. For extra crunch, you can lightly coat the cakes with breadcrumbs before frying.
- Cook the Salmon Cakes: Heat the olive oil or butter in a large skillet over medium heat. Fry the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Remove the cakes from the skillet and drain on a paper towel. Serve hot with lemon wedges and your favorite dipping sauce, like sour cream or aioli.
Enjoy your Salmon Potato Cakes, a crispy, savory dish that’s both comforting and packed with fresh, vibrant flavors! Perfect for any meal or occasion.
