This Potato and Salmon Fish Cakes recipe comes together in about 30 minutes and is perfect for a weeknight dinner that your family will love! The best part is, it’s a great way to clean out the fridge, so feel free to switch up the ingredients as you see fit! Whether you’re trying to use up some leftover salmon or just looking for a quick and easy meal, these fish cakes are sure to be a hit at your dinner table!
Ingredient Breakdown for Potato and Salmon Fish Cakes
Mashed Potatoes
Why You Need It: Mashed potatoes are the backbone of these fish cakes, providing creaminess and texture. Plus, it’s a fantastic way to use up leftover mashed potatoes from last night’s dinner.
Substitutions: You can use sweet potatoes if you’re looking for a healthier alternative, or even instant mashed potatoes in a pinch though, I always prefer the real deal for the best flavor and texture.
Tip: Ensure your mashed potatoes are chilled before using; they’ll hold together better in the mixture!
Cooked Salmon
Why You Need It: Salmon adds a rich flavor and protein, making these fish cakes satisfying. Whether you have leftovers from another meal or you opt for canned salmon, it works beautifully.
Substitutions: If salmon isn’t your thing, canned tuna or any white fish like cod will work well. Fresh fish is fantastic too, just make sure it’s cooked!
Tip: Flake your salmon finely so that it mixes well with the other ingredients.
Breadcrumbs
Why You Need It: Breadcrumbs are essential for binding the fish cakes and giving them that perfect crispy exterior when fried.
Substitutions: You can use crushed crackers for an alternative or even gluten-free breadcrumbs if you’re avoiding gluten.
Tip: I like to use seasoned breadcrumbs for an extra flavor punch, but plain ones will absolutely do the job too!
Fresh Parsley
Why You Need It: Fresh parsley adds a lovely brightness to the flavor profile and a pop of color. Plus, it’s a great way to sneak in some greens!
Substitutions: You can swap in other fresh herbs like dill or chives, depending on what you have on hand.
Tip: If you’re looking for something a bit bolder, try adding fresh basil!
Egg
Why You Need It: The egg acts as a binder, helping the cakes hold their shape while cooking. Trust me, you’ll want to include it for the best results!
Substitutions: If you’re avoiding eggs, try flaxseed meal or chia seeds mixed with water as a substitute. It’ll work just fine!
Tip: Make sure to beat the egg before adding it into your mixture; this helps it incorporate better.
Lemon Juice
Why You Need It: Lemon juice brings a bright acidity that balances the richness of the salmon and potatoes. It’s like magic!
Substitutions: You could use vinegar, white wine or apple cider vinegar would work too, but lemon definitely gives you that fresh taste!
Tip: If you’re in a pinch, bottled lemon juice will also do the trick, though fresh is always best.
Salt and Pepper
Why You Need It: A couple of pinches of salt and pepper are absolute essentials in every recipe to bring out the flavors.
Substitutions: Want a twist? Consider adding garlic powder, onion powder, or seasoned salt for added flavor.
Tip: Always taste before seasoning; you can always add more, but it’s tough to take it away!
Oil for Frying
Why You Need It: Oil gives your fish cakes that golden, crispy exterior!
Substitutions: Olive oil, canola oil, or even coconut oil will work well.
Tip: Make sure the oil is hot enough before adding the cakes, this is key for that crispy texture!
How to Make Potato and Salmon Fish Cakes
Mix the Base: In a large bowl, combine 2 cups of chilled mashed potatoes, 1 cup of flaked cooked salmon, 1/2 cup of breadcrumbs, 1/4 cup of chopped parsley, 1 egg, 1 teaspoon of lemon juice, and a couple pinches of salt and pepper. Grab a fork and mix everything together until it feels just right, smooth yet still slightly chunky, maybe 2-3 minutes.
Shape the Patties: Now comes the fun part! Take handfuls of the mixture and shape it into patties. I usually aim for about 2-3 inches in diameter, handy for frying later!
Heat the Oil: In a frying pan over medium heat, add about 3-4 tablespoons of oil. Let it warm up until it shimmers, this usually takes a couple of minutes.
Fry It Up: Carefully add your patties to the hot oil in batches (don’t crowd the pan!) and fry them for about 3-4 minutes on each side or until they’re golden brown. You’ll know it’s time to flip when a nice crispy crust forms!
Serve and Enjoy: Plate those bad boys up hot, maybe with a fresh side salad or your favorite dipping sauce!
Why I Love Making Potato and Salmon Fish Cakes
This is my go-to recipe when I need something quick and easy for dinner that also feels like a warm hug. Seriously, I’m a real sucker for comfort food that doesn’t take hours to prepare! Plus, the best part is it’s so versatile, you can use whatever you’ve got on hand! My kids love them, and I love that I can sneak in some veggies (or whatever greens!) if I’m feeling extra sneaky.
If you loved this recipe, be sure to check out my Baked Cajun Salmon with Creamy Avocado Lime Sauce, my Salmon with Mango Salsa, or my Marry Me Salmon!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes, making it a fantastic option for busy weeknights. Seriously, you can whip this up faster than take-out!
Comfort Food
I mean, who doesn’t love a good fish cake? They’re loaded with tons of flavor and remind me of cozy dinners at home. The warmth and creamy texture deliver pure joy with every bite!
Customizable
One of my favorite things about these fish cakes is that they’re totally customizable. If you’ve got a leftover veggie mix or different cheeses sitting in your fridge, toss them in! It’s like a fridge cleaning miracle meal.
Versatile
They’re perfect for using up leftover salmon or any other cooked fish. If you’re feeling adventurous, try switching up the herbs or even spices for a fun twist.
Kid-Friendly
The whole family will love it! Honestly, my picky 8-year-old actually asked for seconds the last time I made these, and that’s saying something! These fish cakes are perfect for little hands and even better with a fun sauce to dip them in!
Serving Suggestions
These Potato and Salmon Fish Cakes are delicious on their own, but they shine even brighter when served with some tasty sides. Here are a few ideas:
- A squeeze of fresh lemon on top adds brightness.
- Serve with a tangy tartar sauce or a yogurt dill sauce for a little zing.
- A fresh salad on the side adds a nice crunch and balances the meal.
Storage: If you have any leftovers (which is rare, but hey!), store them in an airtight container in the fridge where they’ll keep for about 3-4 days.
Reheating Instructions: Just pop them in the oven at 350°F for about 10-15 minutes until they’re warmed through. You can also use a skillet over medium heat to re-crisp them up again, delicious!
Freezer Friendly: Yes! These fish cakes are great for freezing; just let them cool completely, then layer them with parchment paper and store them in a freezer bag for up to 3 months. Pop them in the oven to reheat when you’re ready!
Final Thoughts
As the weather cools down, keep these Potato and Salmon Fish Cakes in your rotation for perfect weeknight meals. This recipe is a lifesaver for busy families looking to enjoy delicious comfort food without the fuss! So, gather your ingredients and get ready, this might just become your new favorite!
Don’t forget to drop a comment or share how yours turned out; I love hearing your stories! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Potato and Salmon Fish Cakes
Ingredients
Method
- In a large bowl, combine the chilled mashed potatoes, flaked cooked salmon, breadcrumbs, chopped parsley, beaten egg, lemon juice, and a couple pinches of salt and pepper. Mix together with a fork until smooth yet slightly chunky, about 2-3 minutes.
- Take handfuls of the mixture and shape it into patties about 2-3 inches in diameter.
- In a frying pan over medium heat, add the oil and let it warm up until it shimmers, usually taking a couple of minutes.
- Carefully add the patties to the hot oil in batches—don’t crowd the pan! Fry for about 3-4 minutes on each side or until golden brown.
- Plate the fish cakes while hot, and serve with a side salad or your favorite dipping sauce.