Salmon Patties - Chef's Recipe!

Total Time
Prep 10 mins
Cook 6 mins

Darren is a close friend of ours and has been a chef for over 27 years. He worked in an English pub called "The Pig and Whistle"; this is their recipe for salmon patties. Serve hot with chips and either tomato sauce OR tartar sauce; both are suitable but not together! I make this when I have leftover mashed potatoes OR I make extra for this meal the next day. Cheap and the patties can be made the night before. Recipe can be doubled and tripled. Recipe does NOT include resting time.

Ingredients Nutrition


  1. Place mashed potatoes, salmon, egg, green onion, lemon pepper, Worcestershire sauce, and breadcrumbs thoroughly in a large bowl. Use your hands; I like using food preparation gloves.
  2. Use wet hands to form into patties.
  3. Roll patties in the extra breadcrumbs.
  4. Put patties on a plate and leave for at least for an hour, or up to overnight. They break apart if not left to rest. Cover with cling wrap until ready to use.
  5. When ready to cook, heat the oil in a large fry pan/skillet. I use my electric skillet up to number 8, medium high.
  6. Add the patties when the oil is hot; test a piece of bread, it should turn golden within 5 to 10 seconds.
  7. Fry one side until golden and flip; fry the other side until golden (about 6 minutes in total).
  8. Serve with chips and salad/veggies.
Most Helpful

What a different way to make salmon patties. We really enjoyed the taste of the mashed potatoes in the salmon, but did feel it made them a little mushy. They do have a nice flavor. Made for ZWT8.

morgainegeiser August 31, 2012

These were a great change of pace from my usual "cracker crumb and egg" salmon patties! My 2 year old especially enjoyed them; I think she ate more than me! We liked the texture of the mashed potatoes, it really sort of made these a cross between a fish cake and a potato pancake. I used about 12 ounces fresh cooked salmon, and since leftover mashed potatoes don't exist in my house I boiled and mashed a few. As a result they were unseasoned, and I think if you are going to use unseasoned potatoes there needs to be a bit more spice in the rest of the recipe. I added a fair amount of salt, and think more Worcestershier, some Old Bay or Cajun spices would have been even better. I cut back on the pepper for little tastebuds, using 1/2 t, and that was more than enough to feel the bite and get the flavor. I think 2 t would have been way too much for us. Thanks for posting; we'll be making these again! Made for ZWT 8: The Wild Bunch.

smellyvegetarian August 18, 2012