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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dinner, Fast, Lunchbox
Cuisine: Clean Eating
Keyword: Salmon Patties For Kids
Servings: 8Patties
Calories: 100kcal
Author: Stephanie
Ingredients
3 x6 ounce cans SalmonDrained and flaked. Check for and remove any bones. (You will need around one cup of salmon if you are using fresh salmon)
½cupMashed potatoUse leftover or simply mash a boiled potato
1cupFrozen cornThawed
½cupBreadcrumbsREAD RECIPE - Step 2 uses HALF the breadcrumbs
1tspLemon zestGrated
1EggLightly beaten
2tbspOlive oil
½tspSalt
¼tspBlack pepper
1tbspFresh parsleyFinely chopped
Instructions
Preheat the oven to 350 degrees F / 180c
Mix the salmon, corn, egg, ½ the breadcrumbs, parsley, lemon zest and salt and pepper in a bowl
Form eight ¾-inch-thick patties and freeze them for around 5 minutes until just firm
Put the remaining ¼ 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