Potato'n Salmon Cakes

Recipe by Bergy
READY IN: 20mins
YIELD: 6 cakes


  • 1
    (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
  • 1 12
    cups left over mashed potatoes
  • 1
    egg, beaten
  • 12
    cup flour
  • salt & pepper
  • 3
    tablespoons parsley, chopped
  • 4
    tablespoons onions, minced
  • 34
    cup fresh breadcrumb (Panko are best)
  • vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)


  • Mix all the ingredients except the bread crumbs, stir well.
  • Form into 6 cakes.
  • Coat with crumbs.
  • Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.