Potato'n Salmon Cakes

We made the following adaptions: 2 6 oz. cans of boneless, skinless pink salmon and used leftover garlic mashed potatoes. Also, added juice of 1/2 lime and zest. Served on a bed of baby field greens with cucumber sour cream sauce. Quick, easy and yummy!

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Quick and easy and very delicious. I used instant mashed potatoes and it worked fine. My husband thought they were wonderful, the best salmon cakes ever. I did use a small amount of butter and olive oil to saute them.

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These were a hit with my husband, kids and even my 11 month old loved. The only things I did differently was to soften the onions slightly in olive oil, and I used Garlic Salt, in place of salt pepper and parsley. Also I didn't bother with the crumbing, just quickly browned them in olive oil. Lovely, thankyou.

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very nice Bergy!! Scaled it to half but made 4 smaller cakes, enough for the two of us. Instead of frypan I heated veggie spray on a foil lined cookie tray in the oven, put the cakes on the hot tray for about 7/8 minutes at 400 degrees, turned them and put them back for another 7/8 minutes, nice and crisp. Topped with 3 bean hot salsa and served with mixed cauliflower/brocolli and a bit of left over tomato rice reheated. Tasty supper thanks!!

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Just like my mother made. Except I bought the packaged salmon (not canned), no need to remove bones and skin. Also, I did not use breadcrumbs. I used flour. Also fried them in very lttle oil. Turned out great. Will definely make this recipe again.

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I found this recipe very disappointing, but I should have taken a clue from the fact that potatoes are listed first in the name. Based on some of the other reviewer's comments, I used a large can of salmon and a scant 1 cup of left over mashed potatoes. Even having done that, these were really potato cakes with a bit of salmon. If I ever make this again I will omit the potatoes entirely and substitute a very small amount of fine dry breadcrumbs for the flour.

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This was very good. I added some stir fried celery, bell peppers, onions and garlic along with some celery soup sauce on top to give the cakes a little more oomph, but I'm sure they would have been good without the additions, too. The recipe reminds me of a cross between crab cakes and the Irish potato 'biscuits' I grew up on. I'll definitely be making them again.

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My family loved these, even my choosy 6 year old son. However, I do like more salmon flavour, so next time I'll be adding a large can of salmon instead of a small one. Also, I made the cakes a little smaller so that they could be picked up and dipped with fingers rather than cutting them with utensils, I got about 15 crispy little cakes out of this recipe. Absolutely delicious, this will become a staple in this household :)

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Well, I doubled the recipe and I think that is a no-no. The cakes turned out very glue-y. Did anyone else have that problem? Next time I won't double and I will use some flavored mashed potatoes to kick up the flavor a little. Thanks for the recipe Bergy!

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I've never used Panko, so I don't know what I'm missing by just using crumbs from Italian bread, but it's wonderful all the same. I used leftover mashed potatoes made with cream, salt, pepper & butter, and the salmon was home-canned (with lemon) by a friend, so the amount can't be precise (but using two jars has worked wonderfully both times). The second time I made this recipe, I used mashed potatoes I'd frozen with slightly less good results--but still delicious. Thanks, Bergy! I think this will be a staple in our menu.

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I can't believe I haven't rated this before as I've made them 3 or 4 times so far. I have left over salmon and potatoes from last night and this recipe is perfect. I'm glad I checked out your photos as I forgot we still have some fresh asparagus left - first crop at the farmers market Saturday, yeah! I was looking at some of the other ratings and wondered if problems were due to the type of potato being mashed (some are better than others) or using a food processor can create sticky potatoes. Or, maybe the potatoes were very soft and creamy to start with. I've got the best results from just mashing boiled potatoes and not adding any butter or milk. I agree, Panko are the best. Thanks Bergy for a simple, quick and tasty recipe.

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Excellent! I grew up on these, my mom just called them salmon cakes. My DH never heard of putting mashed potatoes in salmon cakes until he tried these, and he likes these a lot better! The only difference is mom didn't use parsley or onion in hers and uses cracker crumbs (regular saltines) instead of breadcrumbs. Great recipe Bergy, thank-you, now I can add this to my Zaar cookbook! ;) Note: These won't turn out like mush if you follow sentence #2 on the recipe description.

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I would have to agree with one of the ratings below. The mixture was way too moist and sticky - nearly impossible to handle. I ended up being able to fry them (with a little team work), but they came out too potato-y for my taste. I would have probably HALVED the amount of mashed potato to make them more firm (and more of a Salmon Cake than a Potato Cake with salmon). Also - I flaked a poached salmon steak and measured out ~260 grams (a little more than the recipe calls for at 213g for 1 can). Taste was good though! But consider it starch and serve it with a salad (I had served it with pasta thinking it was more of a fish/protein dish). I will try the recipe again with a few adaptations.

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I'm not really sure how to rate this recipe -- we loved the taste (and it's an AWESOME way to get my fish-loving, potato-disliking daughters to eat some carbs, which they both desperately need, the little twigs!), but the method was a complete disaster for me. My mixture was far too moist to form 'cakes' and even after frying, they were still just mush. So I scraped the fried ones back into the pot with the unfried mixture, threw the whole thing into a casserole dish, and baked it at 350 for 15 minutes. Very delicious as a casserole!! I would recommend, however, if you're making fresh mashed potatoes especially for this recipe, leave out the butter and milk you would normally add so the potatoes are drier. In any case, we'll definitely be having this again.

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Very good salmon cakes like Mom used to make. Served with white egg sauce and vegetables. Will be a keeper in this house. Thanks Bergy.

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Hi Bergy; Made and devoured those marvelous Potato Salmon Cakes. I was given some fresh chopped salmon from my Fish Market, and wanted to make your Salmon Cakes. I used Panko Bread Crumbs as I had some left over. The cakes turned out so nice and crisp and the inside was absolutely delicious. I ate 3 cakes all by myself and the other 3, will be making them today, again for myself. Thanks Bergy, great recipe. "Uncle Bill"

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Quick and easy family meal, I had some panko crumbs I wanted to use up and they worked well. One of my favourite childhood dishes thanks Bergy.

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Easy and quick to make. The kids loved them. My hubby added chilli and dill to ours and they were so yummy.

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We loved these salmon cakes. The only change I made to this recipe was to use butter flavoured crackers for the topping. Thanks for reminding me about this recipe, I haven't made these in years. Thanks Bergy. Rita

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These came out really nice and very large! I ended up with 8 large salmon cakes. I used panko (japanese) breadcrumbs and some oil in my frying pan to help get them crispy and brown on the outside. I didn't have leftover mashed potatoes so I just boiled 2 medium potatoes cut in chunks and then mashed them up with a fork.

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