An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm. I know so many people who love salmon, but I’m not one of them. As an Amazon Associate I earn fish cakes for breakfast qualifying purchases. I don’t know why I just don’t like the flavor of this fish, however, there are two exceptions: smoked salmon and salmon patties.
Actually, these potato and salmon patties are so simple, the measurements aren’t even critical in this recipe. You’ll want to devour this seafood pasta dish! You can just serve the potato and salmon patties as they are on a plate with a side or two, but they also work marvelously in bread or a bun to form a fish sandwich. Enjoy this easy potato and salmon cake recipe. I’ve included directions on freezing them, also.
Mix all the ingredients together using a fork to break up the fish. If your fish cakes are really soft, pop the bowl into the fridge for a bit, but I usually don’t find it necessary. Dip the salmon patties into beaten egg, using a brush to coat them evenly. I love these stainless steel trays. Place the fish cakes on a baking sheet and continue until the remaining mixture is finished. Fry gently over medium heat in a pan until golden brown on both sides, adding oil as needed. Place the potato and salmon patties on a paper-towel lined baking sheet to absorb the excess oil.
How to Freeze Potato and Salmon Fish Cakes. These potato and salmon patties freeze extremely well. Just wrap them in tin foil with layers of parchment or waxed paper in between each patty. You can then defrost in the fridge and heat them up in the oven or an airfryer works great, too.