Salmon Cakes are a fast and easy mid week meal which everyone seems to love. It’s a great way to use up any leftover mashed potato and each Salmon cake is pretty much a full meal for picky little ones.
2 tablespoons olive oil
1/2 cup mashed potato (you can use leftover of simply mash a boiled potato)
3 x 6-ounce cans salmon, drained and flaked. Check for and remove any bones. (You will need around one cup of salmon if you are using fresh salmon)
1 cup frozen corn, thawed
1 egg, lightly beaten
1 teaspoon finely grated lemon zest
½ cup breadcrumbs (READ RECIPE – Step 2 uses HALF the breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon finely chopped fresh parsley
- Preheat the oven to 350 degrees F / 180’C
- Mix the salmon, corn, egg, 1/2 the breadcrumbs, parsley, lemon zest and salt and pepper in a bowl.
- Form eight 3/4-inch-thick patties and freeze them for around 5 minutes until just firm.
- Put the remaining 1/4 cup of breadcrumbs on a plate. Press the salmon cakes in the breadcrumbs to coat both sides.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Add the salmon cakes (cook 4 at a time if they don’t all fit in the pan) and cook until golden brown, 3 to 4 minutes per side.
- Transfer the salmon cakes to the oven and bake until for another 6 – 8 minutes to finish off cooking.
- Serve with a salad, fresh lemon and a side or tartar sauce.
- Category: Dinner
- Cuisine: Clean Eating