Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Cooking Time
15 mins
Total Time
01 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).

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1 cake):
Calories:
150
Fat:
8
Saturated Fat:
2
Carbs:
12
Fibre:
1
Sugar:
2
Cholesterol:
30 mg
Protein:
8
Sodium:
200 mg
Potassium:
0