Description
Potato and salmon fish cakes blend Irish seaside comfort with gourmet elegance. Crispy golden exteriors and tender, herb-infused centers make these delightful morsels perfect for savoring with friends around a warm kitchen table.
Ingredients
Scale
Main Ingredients:
- 2 cups (400 grams) mashed potatoes
- 340 to 400 grams leftover cooked salmon or tinned salmon
Binding and Seasoning Ingredients:
- 1 egg
- 2.5 milliliters salt
- 2.5 milliliters ground black pepper
- 30 milliliters chopped fresh Italian parsley
Coating and Frying Ingredients:
- 1 egg
- 15 milliliters water
- Breadcrumbs
- Dash of salt
- Dash of pepper
- Olive oil
Instructions
- In a spacious mixing bowl, thoroughly combine smooth, creamy mashed potatoes (about or 454 grams), flaked tender cooked salmon (or 170 grams), one whole beaten egg, salt, ground black pepper, and finely chopped fresh parsley.
- Gently shape the mixture into evenly sized circular patties, approximately 3 inches (7.6 centimeters) in diameter, ensuring they are compact and well-formed.
- If the salmon cakes appear too soft or crumbly, place them in the refrigerator for 15-20 minutes to firm up and enhance their structural integrity.
- Prepare two separate shallow dishes: one with lightly beaten eggs and another with seasoned breadcrumbs mixed with additional dried herbs or spices.
- Carefully dip each salmon cake first into the beaten egg, ensuring complete coverage, then immediately roll in the seasoned breadcrumbs, pressing gently to create an even, crispy exterior coating.
- Heat olive oil in a large non-stick skillet over medium heat until it shimmers and appears hot but not smoking.
- Carefully place the breaded salmon cakes into the hot oil, cooking for 3-4 minutes on each side until they develop a rich golden-brown crust and are heated through completely.
- Once cooked, transfer the salmon cakes to a paper towel-lined plate to absorb any excess oil and help maintain their crispy texture.
- Serve immediately with homemade tartar sauce, a fresh green salad, or steamed seasonal vegetables for a complete and satisfying meal.
Notes
- Chilling the mixture helps firm up the fish cakes, making them easier to handle and preventing them from falling apart during cooking.
- Patties can be prepared ahead of time and stored in the refrigerator for up to 24 hours before frying, perfect for meal prep.
- Using fresh salmon enhances the flavor profile, but canned salmon works well as a convenient alternative.
- Breadcrumb coating creates a crispy exterior that contrasts beautifully with the soft, flaky interior of the fish cakes.
- Experiment with herbs like dill or chives to add extra depth and brightness to the recipe.
- Leftover fish cakes can be reheated in a preheated oven at 375°F for 10 minutes to maintain their crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg