Salmon and potato cakes

These can be made ahead of time and kept in the fridge for a quick meal or put into lunch boxes. Serve two per portion for an adult or one for a child.

SERVES4
TIME TO MAKE30-45 mins
MEAL TYPEBrunch
TIME TO MAKE30-45 mins
MEAL TYPEBrunch

Watch our video for a step-by-step guide on how to make this recipe.

Method

  1. Peel and boil potatoes until a fork comes out easily when inserted
  2. Mash potatoes and allow to cool
  3. Add remaining ingredients except oil
  4. Form into round patties
  5. Heat a large frying pan with oil and brown patties on each side
  6. Serve warm or refrigerate for later use

Tips-

  • This recipe will serve 4 adults or 8 small children.
  • Any canned or cooked fish will work in this recipe.
  • This recipe freezes well.  Freeze the shaped patty’s before they have been fried then defrost prior to frying.
  • The breadcrumbs and egg are included to help the patty’s retain their shape, however if you want to avoid using egg, this can be left out and the patty’s should still hold together.  You may need to add a little more breadcrumbs or a tablespoon of flour if the mixture just to make sure. 
  • This recipe can easily be adapted to suit your own tastes, all of the other ingredients can be changed.  You could try adding-
    • Cooked and mashed or whole peas
    • Wilted and chopped spinach
    • Grated cheese
  • 2 large 
    potatoes
  • 200 g
    canned salmon, drained
  • egg
  • 1/4 cup
    dry breadcrumbs
  • spring onion, chopped
  • 1/3 
    gherkins, chopped
  • 1 tsp
    lemon zest
  • 1 tsp
    mustard
  • 2 tbsp
    fresh herbs, chopped
  • 1 tbsp
    oil
Per serve
  • Energy
    905kJ
  • Total Fat
    7.6g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    25.4g
  • Sugars
    1.8g
  • Dietary Fibre
    2.5g
  • Protein
    15.9g
  • Sodium
    331mg