Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain fish cakes for breakfast leave to steam-dry, then mash.
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes. 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes. Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve with salad and lemon wedges. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 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 from 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.