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–+ servings
salmon patties

Salmon Patties Recipe

These salmon patties or salmon cakes are a perfect way to use up leftover baked salmon. They are a great lunch or easy dinner recipe.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 417 kcal

Ingredients
 
 

  • 2 pounds potatoes, peeled and sliced
  • 1 cup salmon, cooked, flaked and boned
  • 1/2 cup haddock, cooked, flaked and boned (or use 1 1/2 cups salmon)
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • salt and freshly ground pepper
  • 1 green onion, green part only, chopped
  • 1/2 cup corn kernels, optional
  • 1 tablespoon parsley, finely chopped
  • 1 egg
  • fat for deep frying
  • 1 egg
  • 2 tablespoons water
  • 1 cup bread crumbs, dried
  • lemon wedges

Instructions
 

  • Boil the potatoes until soft, then drain them and mash them (see hints below). It is important that the potato is free from lumps.
  • Mix the flaked fish into the potatoes, gradually adding seasonings, onion and parsley. Add the corn if you are using it. Bind it together by mixing in the beaten egg.
  • Shape the mixture into patties. Put them onto a tray or cookie sheet and chill in the freezer or top of fridge for 30 minutes.
  • Flour your hands and dip each cake into the beaten egg mixed with water, and then coat with the bread crumbs. Press the crumbs well into the cakes. Chill for another 30 minutes.
  • Fry for about 4-5 minutes until crisp.
  • Serve with lemon wedges.
  • The fried salmon cakes can be refrigerated or frozen and reheated as required. This recipe makes 12 patties.

Nutrition

Calories: 417kcalCarbohydrates: 66gProtein: 24gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 118mgSodium: 427mgPotassium: 1374mgFiber: 7gSugar: 5gVitamin A: 301IUVitamin C: 47mgCalcium: 106mgIron: 4mg
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