Canned Salmon Cakes
Tinned pink salmon mixed with mashed potato, spring onion and lemon, shaped into patties and pan-fried.
Photograph credit: Chip's mom's Salmon Cake Recipe with My Twist! by nochipra · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Making Canned Salmon Cakes
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Flake the salmon into a bowl, removing any large bones. Add the potato, spring onions, egg, lemon juice and pepper and mix well.
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Shape into 4 patties and coat lightly in the flour. Chill for 10 minutes if you have time.
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Heat the oil in a frying pan over a medium heat. Fry the patties for 4 minutes on each side until golden and hot through.
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Notes for Getting It Right
- Use cold mashed potato so the patties hold.
- Drain the salmon well.
- Turn the patties only once.
- Chill them first if they feel soft.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Serving Suggestions
- Green salad
- Lemon wedges
- Tartare sauce
- Peas
Sides from the same cuisine on this site: Creamy Coleslaw, Boston Baked Beans, 3 Ingredient Biscuits.
Leftovers and Storage
Keeps in the fridge for 2 days. Reheat in a hot oven or pan until hot through.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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