Potato Salmon Cakes

Salmon cakes are a hit in our house, cause they can be dipped in ketchup. Is ketchup a food group in your house? It is here…

If I were to serve a fillet of salmon, my kids would eat a bit but not much. When I serve these, they gobble them down!

Customize these to make them your own, this is a frame work. Double the potatoes if you really need to fill up some empty legged boys. Swap for sweet potato. Change the herbs. Use smoked salmon. The world is your oyster, as they say.

For years I sautéed salmon cakes in a frying pan, and while the crust is terrific, the effort is…not always worth it…and it decreased the frequency in which I made them. Which is a bummer because not only is canned salmon is frugal to buy and super healthful for you, its a local resource for us living on the west coast and we have so much home canned salmon!! Baking them in the oven makes these a cinch to pull off on a weeknight and if you’re having a cooking day, make up the mix ahead of time, store in the fridge and use it within 3-4 days. Using leftover mashed potatoes cuts the prep time to almost nothing, and is a great way to use up an almost not usable amount of leftover potatoes if you’ve got a bunch of mouths to feed.

A note on cans of salmon- if you’re using home canned salmon, this is a pint/2 half pints worth of salmon. If you’re buying it, this might be 2 or 3 cans, depending on the size. Don’t split hairs on it being exact, get whats available, and use that.

Potato Salmon Cakes

380 g/14 oz canned salmon (Check if its salted, you may not need to salt in the recipe. Smoked salmon is amazing! If smoked, you probably won’t need to use salt)

1 c mashed potatoes (when seasoning with salt, take note of how these are seasoned)

2 eggs

1 tbsp dried dill

2 tsp garlic powder

2 tbsp onion powder

Mash the canned salmon, juices, skin and all together in a bowl. Add remaining ingredients. Store in the fridge for up to 4 days, or form into patties and put on a parchment lined or greased baking sheet. I use a 2 tbsp ice cream scoop for simplicity. Bake for 15-20 minutes in a 400F oven, or until gently browned.

 

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