Foodie In Training

Salmon Cakes

Serves: 4-6
  • Potatoes -4-5 medium (I like to use less potato. I typically will use just 1 large russlet potato)
  • 2 Canned or Fresh Salmon- 450 gr
  • Egg-1
  • Lemon-1
  • Flour-1 tbsp plus extra for dusting
  • Parsley- a small bunch (or dill if you’d prefer)
  • Salt and pepper to taste
  • Olive oil (I prefer to use avocado oil as it has a higher heating point)


I also like to add some lemon juice and chives to the cakes to add some. I also like to add peppers to the cakes as well, but don’t be afraid to change them up any way you want extra flavour

For the sauce (optional)
  • Greek yogurt, plain- ½ cup
  • Chives, chopped- 1 tsp.
  • Garlic, pressed- 1 clove
  • Lemon juice- 1 tsp.
  • Salt and pepper to taste
  1. In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it.
  2. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour.
  3. Mix everything well, add a pinch of each salt and pepper.
  4. Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
  5. Fry salmon cakes in hot olive oil until golden and crunchy on the outside.
  6. For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl.
  7. Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavours to blend.

They can be frozen, and you can either cook them before you freeze them or not. I’ve tried both ways and find that if you cook them then freeze them they fall apart when you go to reheat them if they’re not fully thawed. If you choose to cook them after being frozen don’t forget to add some extra flour on the outside and let them completely thaw first as well .


Recipe courtesy of Vikalinka


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