Home-Style Salmon Cakes

  • Prep Time 20 min
  • Chill Time 15 min
  • Total Time 1 h 15 min
  • 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).

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Nutrition Facts

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