Description
Fluffy inside, crisp outside — these salmon cakes turn simple mash and salmon into a wallet-friendly, seriously tasty meal. Quick to mix and easy to cook, they work as snacks, mains, or party bites.
Ingredients
Scale
- 4–5 potatoes (about 3 cups mashed)
- 450 g (≈2 cups) cooked salmon, drained and flaked (canned or fresh)
- 1 large egg
- Zest and juice of 1 lemon
- 1 tbsp plain flour + extra for dusting
- 2 tbsp chopped parsley or dill
- Salt and black pepper, to taste
- 2 tbsp olive oil (for frying)
For the chive-garlic yogurt sauce (optional)
- 125 ml (½ cup) Greek yogurt
- 1 tbsp finely chopped chives
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
Method — make the salmon cakes
- Place the warm mashed potato in a large bowl. Fold in the flaked salmon, removing any skin or bones as you go.
- Crack in the egg, add lemon zest and juice, sprinkle the flour, and stir in the chopped herbs. Season with salt and pepper and mix until everything holds together.
- Use an ice-cream scoop or large spoon to portion the mixture. Put each scoop on a floured surface, press down to form a round patty about 1–1.5 cm thick, and dust both sides lightly with flour.
- Heat a thin layer of olive oil in a skillet over medium heat. When the oil shimmers, add the patties (don’t crowd the pan).
- Fry 3–4 minutes per side until the crust turns golden and the cakes heat through. Transfer to paper towels to drain briefly, then plate warm.
Air-fryer option
- Preheat your air fryer to 240°C (≈465°F).
- Follow steps 1–3 above. Spray the patties lightly with oil and place them in the air-fryer basket in a single layer.
- Cook 8–9 minutes, flipping halfway, until they’re browned outside. You’ll likely need two batches depending on basket size.
Chive-garlic yogurt sauce
Mix the Greek yogurt, chives, crushed garlic, lemon juice, salt and pepper in a small bowl. Let it rest 10–15 minutes for the flavors to meld. Serve chilled alongside the hot cakes.
Notes
- Quick tips & tricks
- Use leftover mash for the fastest prep.
- Check for bones when using canned fish — take them out.
- If the mix feels loose, chill it 15 minutes so the patties firm up and keep shape.
- Don’t overcrowd the skillet — give each cake some space to crisp.
- Want extra crunch? Roll the patties in panko before frying. FYI: panko is magic.
- Substitutions & variations
- Swap parsley for dill for a classic salmon pairing.
- Use sweet potato mash for a sweeter, colorful twist.
- Make mini cakes and bake in muffin tins for a hands-off party version.
- No yogurt? Try mayo mixed with lemon and chives for a richer dip.
- Storage
- Refrigerate cooked cakes in an airtight container for up to 3–4 days. Reheat in a skillet or oven to keep them crisp. Freeze raw or cooked patties on a tray until solid, then transfer to a bag for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Calories: 264.22kcal
- Sugar: 1.2g
- Sodium: 841.61mg
- Fat: 10.43g
- Saturated Fat: 1.68g
- Carbohydrates: 21.43g
- Fiber: 4.1g
- Protein: 21.99g
- Cholesterol: 69.57mg