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Home > Recipes > Salmon and potato cakes

Salmon and potato cakes

Image of six salmon and potato cakes shot from above on a large stone serving dish on a wooden cutting board with a spoonful of dipping sauce on the side
(1)
Preparation time: 20 minutes
Cooking time: 15 minutes
Makes: 8
 
Nut free
Image of six salmon and potato cakes shot from above on a large stone serving dish on a wooden cutting board with a spoonful of dipping sauce on the side
  • 0.75 serves of vegetables per 
  • patty
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Ingredients

500g potatoes, peeled and cut into chunks
1 cup broccoli, grated
2 tsp tomato ketchup
2 tsp Dijon mustard
1 lemon, zested
1 tbsp dill, chopped
1 tbsp parsley, chopped
400g can salmon in springwater, drained
3 tbsp plain flour
2 eggs, beaten
100g breadcrumbs, preferably wholemeal
Olive oil

Savvy swaps

You can swap:

Canned salmon
Canned tuna
Fresh herbs
Dried herbs

Tips

  • Canned salmon is handy to keep in the pantry. Canned salmon provides essential omega 3 fatty acids. 
  • Potatoes provides Vitamin C. Vitamin C supports your immune system. 
  • Using salmon in springwater can help lower your sodium intake. 

  • Juice the lemon once you have removed the skin, and freeze. 
  • Have leftover patties in a wrap or roll. 
  • Leftover parsley can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 

  • Pink salmon is less expensive than red salmon. 
  • To save money try growing your own herbs, like parsley, in the garden or in pots. 
  • Compare prices of potatoes per kilogram to get the best value for money. 

Method

Step 1
Place potatoes in a saucepan, cover with water, bring to the boil, then simmer for about 15 minutes or until they are cooked through.

Step 2
Drain the potatoes well. Place back in the sauce pan over a low heat for a minute to ‘dry’ the potatoes. Mash with a potato masher. Cool.

Step 3
In a large bowl, mix the mashed potato, grated broccoli, ketchup, mustard, lemon zest and herbs.

Step 4
Lightly mix through the salmon, taking care not to break up the salmon chunks too much.

Step 5
Shape into 8 small fish cakes.

Step 6
Place the flour, eggs and breadcrumbs into 3 separate shallow dishes.

Step 7
Dip each cake in the flour, then the egg, then the breadcrumbs.

Step 8
Grease a non-stick pan with olive oil and heat over a medium heat. Fry the cakes for 3-4 minutes each side until golden and heated through.

Serving suggestion: Serve with a side salad and minty yoghurt dip.

Food safety tip: If you are packing for lunch, the salmon and potato cakes need to be kept cold so pack an ice brick. 

Tips

  • Canned salmon is handy to keep in the pantry. Canned salmon provides essential omega 3 fatty acids. 
  • Potatoes provides Vitamin C. Vitamin C supports your immune system. 
  • Using salmon in springwater can help lower your sodium intake. 

  • Juice the lemon once you have removed the skin, and freeze. 
  • Have leftover patties in a wrap or roll. 
  • Leftover parsley can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 

  • Pink salmon is less expensive than red salmon. 
  • To save money try growing your own herbs, like parsley, in the garden or in pots. 
  • Compare prices of potatoes per kilogram to get the best value for money. 

Rating

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