Salmon and potato cakes
These Salmon and Potato Cakes feature fresh salmon, herbs, and fluffy potatoes, creating a delicious and nutritious dish. They're easy to prepare by baking the salmon, mashing the potatoes, and pan-frying the patties until golden brown.
Cook time 40 min
Prep time 95 min
Ingredients:
2 potatoes1 lb salmon
1/4 cup fresh parsley
2 tbsp dill
1 cup scallions
1 egg
1/2 cup bread crumbs
1 short spray cooking spray oil
Salmon, dill, and potato cakes are a tasty and nutritious dish that's perfect for any meal. Combining fresh salmon, herbs, and potatoes, these cakes are not only delicious but also packed with nutrients. Here’s a simple guide to make them effortlessly at home.
Instructions:
- Peel and cut the potatoes into chunks.
- Add the potato chunks to a pot of salted water and bring to a boil.
- Cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes thoroughly and mash them in a large bowl. Set aside to cool.
- Preheat your oven to 375°F (190°C).
- Place the salmon on a baking sheet lined with parchment paper or aluminum foil.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork.
- Allow the salmon to cool slightly, then flake it into small pieces using a fork. Remove any bones.
- Add the flaked salmon to the bowl with the mashed potatoes.
- Stir in the chopped parsley, dill, and scallions until well combined.
- Add the beaten egg and mix until all ingredients are evenly distributed.
- Stir in the bread crumbs to help bind the mixture together.
- Using your hands, shape the mixture into patties. Aim for a uniform size so they cook evenly.
- Heat a large non-stick skillet over medium heat.
- Lightly coat the pan with a short spray of cooking spray oil.
- Place the salmon cakes in the skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook each side for 4-5 minutes, or until they are golden brown and crispy on the outside and heated through on the inside.
6. Serve:
- Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb any excess oil.
- Serve your salmon, dill, and potato cakes warm with a side of your favorite dipping sauce, salad, or vegetables.
Salmon, dill, and potato cakes are a versatile and satisfying dish that can be enjoyed by the whole family. With simple ingredients and straightforward preparation, you can bring a gourmet touch to your dining table. Try making these at home and enjoy their delightful flavors!
Salmon and potato cakes FAQ:
The salmon should be baked in a preheated oven at 375°F (190°C) for about 15-20 minutes. It's done when it flakes easily with a fork.
Cook the salmon cakes for 4-5 minutes on each side until they are golden brown and crispy on the outside. You can also cut one open to ensure it's heated through.
Yes, you can use canned salmon as a substitute. Make sure to drain it well and flake it before mixing it with the mashed potatoes and other ingredients.
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a skillet for best results.
Yes, you can freeze uncooked salmon cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. They can be cooked from frozen, adding a few extra minutes to the cooking time.
Cooking Tips:
- Ensure the potatoes are well-cooked for easy mashing and incorporation into the mixture.
- If you prefer a smoother texture, you can blend the salmon mixture slightly before forming the cakes.
- Chill the mixture for about 15-20 minutes in the fridge before shaping the cakes. This helps them hold together better while cooking.
- Use fresh herbs for the best flavor. If you can’t find fresh dill or parsley, dried herbs can be used but in smaller quantities.
- Make sure your pan is hot before adding the cakes to ensure a nice, crispy exterior.
- Serve the cakes with a squeeze of lemon and a side of green salad for a complete meal.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 30g
Carbohydrates 27g
Fiber 2.97g
Sugar 2.30g
Fat 7g
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