"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!" — MCVSEAWEED
Watch video tips and tricks
potatoes, peeled and halved
water to cover
1 (14.75 ounce) can
salt and pepper to taste
vegetable oil for frying
Excellent! The potatoes make the patties creamy. Because of the reviews, I only put in one potato so I could still taste the salmon. I also added a chopped onion for flavor. Make sure you chop it really fine so it doesn't interrupt the creamy texture. Also, you don't need that much oil. I just put in enough to coat the pan.
I tried a variation of this recipe using only one large potato and some matzo meal. Even with that variation, the cakes had too much potato flavor. I find it hard to believe that you're supposed to mix five potatoes to one average-sized can of salmon. Why even bother to add the salmon at all in this recipe? It's simply a waste --- you CAN'T TASTE THE SALMON!!!
Overall very tasty! But 5 large potatoes
is too much. We could barely taste the
salmon b/c the potatoe over-powered the
overall taste. I would use only 3.
This was actually quite good. But I did tweak it a little. Gotta have onions in a salmon cake! I added a small, finely chopped onion and some parsley, and coated the cakes in cornmeal instead of flour to give it some texture. Yum. Not bland, but a slightly 'muted' salmon flavor. Great w/homemade tarter sauce. I confess I had seconds!
I found this recipe to be very good. I live in an area where pacific salmon is very prevelant and I needed a recipe that would use up the leftovers from my catch of salmon. This was great. My family and I are not the greatest salmon fanciers and enjoyed how this recipe did not have an overpowering taste of salmon. If you like but dont love salmon this is a good recipe, mind you when frying the patties, they absorb a tremedous amount of oil. Make sure you pan is hot.
These were very tasty. i made a few changes. i drained all the water from the potatoes and left none. i added about a tsp. of Hidden Valley Ranch Dressing mix to the flour before coating the cakes. Then, i fried them in extra-virgin olive oil. We really enjoyed them!
The patties tasted good, but they would have been even better with less potatoes. It tasted like a potato pattie instead of fish pattie.
The fish cakes did taste nice, but the preparation was a bit of a nightmare. Frying them took ages and also caused some of them to burn, it may take practice, but its not the easiest recipe in the world.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Cakes I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 398
** Calories from Fat: 141
Simple salmon cakes with fresh dill and green onions fry up golden brown.
Enjoy fresh salmon with tangy fruit salsa, an elegant 600-calorie meal.
See how to make quick salmon croquettes with a spicy Cajun remoulade sauce.