Canada / Main dishes

Salmon potato cakes

Name: Salmon potato cakes
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Canada
Ingredients: 300 g tinned salmon, drained; 400 g cooked mashed potatoes; 1 egg; 2 spring onions, chopped; 60 g breadcrumbs; 2 tbsp oil

Salmon potato cakes for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Remove any unwanted salmon skin and bones, then flake into a bowl.
Mix salmon, potato, egg and spring onion; shape into eight cakes.
Coat lightly in breadcrumbs and fry in oil over medium heat four minutes per side, in batches.
Ensure cakes are hot throughout and centers reach 71°C / 160°F for the egg. Serve immediately.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Fish, egg, wheat; mashed potatoes may contain milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 374 kcal
Protein: 20.7 g
Carbs: 28.6 g
Fat: 18.7 g
Fibre: 3.0 g
Total sugar: 2.1 g
Sodium: 178 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it