Salmon Cakes I recipe

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5 large potatoes, peeled and halved
3 cups water to cover
1 (14.75 ounce) can canned salmon
1 egg
salt and pepper to taste
½ cup all-purpose flour
1 quart vegetable oil for frying

Nutrition Info

397.9 calories
carbohydrate: 46.3 g
cholesterol: 46 mg
fat: 15.7 g
fiber: 5.3 g
protein: 18.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 208.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -


  1. In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

  2. In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour.

  3. Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.

Recipe Yield

4 servings

Recipe Note

A salmon, potato and egg mixture, lightly seasoned and fried to a golden crisp. Flaky and crispy on the outside, moist and tender on the inside. Very Tasty!

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