Recipe by MCVSEAWEED
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
Simple salmon cakes with fresh dill and green onions fry up golden brown.
Canned wild salmon is the key to these simple and amazing fish cakes.
See how to make quick salmon croquettes with a spicy Cajun remoulade sauce.