- Prep Time
- 20 mins
- Cooking Time
- 15 mins
- Total Time
- 1 h 15 m
- Makes
- 16 cakes
Ingredients
- 12 oz
- Yukon Gold or other yellow-fleshed potatoes, peeled and diced
- 375 g
- 2 cups
- milk
- 500 mL
- 4 tsp
- butter
- 20 mL
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 12 oz
- fresh salmon, diced
- 375 g
- 1
- egg
- 2 tbsp
- mayonnaise
- 30 mL
- 2 tbsp
- finely chopped fresh chives
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1 1/4 cups
- breadcrumbs
- 300 mL
- canola oil, for frying
- tzatziki or mango salsa for serving (optional)
Directions
- Step 1
- Place potatoes, milk, butter, salt and pepper in saucepan; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 min., or until potatoes are soft. Add salmon; cook 3 to 5 min. until potatoes are very tender and fish is cooked through; drain. Roughly mash. Gently stir in egg, mayonnaise, chives, mustard and lemon juice just until combined; keep the mixture chunky.
- Step 2
- Divide into 18 portions and form into 1/2-in. (1-cm) thick patties (texture will be moist). Coat each patty in breadcrumbs. Chill 15 min.
- Step 3
- Meanwhile, heat large saucepan filled with 1-in. (2.5-cm) deep canola oil on medium heat. Working in batches, fry cakes 1 to 2 min. per side until golden brown. Drain on paper towel-lined tray. Serve with tzatziki or mango salsa, if desired.
Tip
These salmon cakes also make great kids’ lunches or dinners.
Freeze cooked cakes. Reheat in 180˚C (350˚F) oven until hot (internal temperature is 70˚C (158˚F).
Nutrition Facts
- Nutrition Description:
- Per serving (1 cake):
- Calories:
- 150
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 30 mg
- Protein:
- 8 g
- Sodium:
- 200 mg
