Crisp Salmon Potato Cakes
Canned salmon and mashed potato form small cakes with a breadcrumb coating. This is a meal to shape and pan-cook deliberately, rather than rush with a wet potato mixture. Drain the potatoes well and let them cool briefly before mixing with egg. Brown the cakes gently and check the center, not just the crust, for the stated cooking temperature.
North American · Preparation time: 18 min · Cook time: 22 min · Total time: 40 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.
Ingredients
- 280 g Potato
- 160 g Drained canned salmon
- 1 each Egg
- 45 g Wheat breadcrumbs
- 20 g Scallion
- 20 ml Olive oil
- 2 g Fine salt
- 800 ml Water
Allergens listed for these ingredients · Fish, Egg, Wheat. Check package labels.
Step-by-Step Instructions
- Peel and cube potatoes and boil in measured water until tender. Drain well, mash and spread on a plate to cool briefly.
- Flake salmon, removing any hard bones or skin. Mix with potato, egg, sliced scallion, salt and 20 g breadcrumbs. Shape four patties and coat with remaining crumbs.
- Heat oil in a skillet over medium-low heat. Cook patties on both sides until golden with the egg set throughout; use a thermometer to check the centers reach 74°C.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, food thermometer, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep cooked canned salmon for the patties. Raw fish needs a different preparation and doneness plan; the current potato-and-egg mixture is not validated for that substitution.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.