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Prep Time
20 mins
Cooking Time
15 mins
Total Time
1 h 15 m
Makes
16 cakes

Ingredients

12 oz 375 g
Yukon Gold or other yellow-fleshed potatoes, peeled and diced
2 cups 500 mL
milk
4 tsp 20 mL
butter
1/2 tsp 2 mL
salt
1/4 tsp 1 mL
pepper
12 oz 375 g
fresh salmon, diced
1
egg
2 tbsp 30 mL
mayonnaise
2 tbsp 30 mL
finely chopped fresh chives
1 tbsp 15 mL
Dijon mustard
1 tbsp 15 mL
lemon juice
1 1/4 cups 300 mL
breadcrumbs
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).
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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