Shredded Potato Salmon Cakes

Shredded Potato Salmon Cakes

NATHALIE1

"Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire."
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Ingredients

31 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
  2. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

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Reviews

Read all reviews 23
  1. 34 Ratings

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Most helpful positive review

We really liked this one. Following another reviewer's suggestion, I used 2 cans of salmon so it was super easy to prepare and I did not have to get anything special from the grocery store. Th...

Most helpful critical review

These were absolutely awful. Usually I don't give recipes such a low rating but these weren't even edible. They fell apart no matter what modification I made to them. I fried them as directed, b...

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Least positive
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We really liked this one. Following another reviewer's suggestion, I used 2 cans of salmon so it was super easy to prepare and I did not have to get anything special from the grocery store. Th...

Really, really good!!! Similiar to most recipies, this one is flexible so I used 3 eggs. Because I didn't have freshly cooked salmon (which would have been wonderful), I used 3 cans of Sockeye ...

Delicious! I left the mushrooms out as one suggested and I used a bag of OreIda shredded potatoes - just thawed and mixed in. I did also add a little lemon pepper - very tasty. My two little o...

This was a great recipe! However I did change a few things around... Instead of the Italian seasoning I used lemon pepper seasoning. I also left out the capers, banana peppers and mushrooms. ...

I used canned salmon...wonderfulllllllllll

These were absolutely awful. Usually I don't give recipes such a low rating but these weren't even edible. They fell apart no matter what modification I made to them. I fried them as directed, b...

Fantastic! These were exceptional. I omitted the mushrooms and banana peppers, added two minced shallots, and used two cans of sockeye salmon instead of fresh. Served it with a mixture of mayonn...

Excellent salmon recipe!

Very yummy! I left the mushrooms out, feeling that might add more moisture to the mix. I think I might bake them next time too or do them in the omlette maker...I am not used to cooking in oil a...

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