- 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
