Vintage Kitchen's Note:
A delicious, comforting, flavor-packed mini meal in a crunchy panko exterior! Easy to prepare, and baked - not fried - for an anytime nosh you can feel good about devouring.
My Private Note
Units: US | Metric
- 1Preheat oven to 350. Line a large sheet pan with parchment paper. Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
- 2To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until ready to dip in egg.
- 3Carefully dip each one in egg mixture; fully-coat both sides, then dip both sides in panko breadcrumbs – adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.
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Nutritional Facts for Salmon-Scallion Mashed Potato Cakes #SP5
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 544.1
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 2.9 g
- Cholesterol 158.3 mg
- Sodium 739.0 mg
- Total Carbohydrate 60.3 g
- Dietary Fiber 4.2 g
- Sugars 5.7 g
- Protein 43.5 g
The following items or measurements are not included:
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