Total Time
35mins
Prep 15 mins
Cook 20 mins

My kids don't like fish, but they like these salmon cakes.

Ingredients Nutrition

Directions

  1. Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
  2. Set aside.
  3. Remove skins from potatoes and grate coarsely into a large bowl.
  4. Add onion and celery.
  5. In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
  6. Add to potato mixture and stir until combined well.
  7. Add salmon and incorporate evenly.
  8. Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
  9. In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
  10. Serve salmon cakes with lemon wedges.
Most Helpful

1 5

These were awful! I actually had to throw the leftovers away because my family would not eat them. The recipe would be good without the capers though. They made the cakes taste like a buttery pickle and are what ruined it for us. I’ll keep this recipe and not include the capers next time and see how it turns out.

5 5

This was a GREAT BIG hit with my family and me!! The only problem I had was that it was so GOOEY... Maybe, I didn't have enough potatoes or something. I couldn't form patties and it kept sticking all over my hands. So I added some dried bread crumbs and it worked! Everybody just raved!!!! Thanks so much... I'll make this one again! (with bread crumbs:)

5 5

This is just like the salmon patties that my mother made when I was a kid - and didn't like fish! I halved the recipe with no problems, peeled the potato before cooking & mashed it while still hot. Next time I will chop the veggies fairly fine. Thanx Evelyn!