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Salmon Fishcakes Recipe
Delicious, family-friendly salmon and sweet potato fishcakes. Perfect for a quick and healthy dinner. A great idea for a weeknight meal. Full of protein and something the whole family will love!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 people
Calories 272 kcal
Ingredients
Main Ingredients
- About 2 cups of mashed potatoes with salt butter and milk added
- Leftover cooked salmon or tinned salmon about 12 to 14 oz
- 1 egg
- About 1/2 tsp salt and pepper to taste
- 2 tbsp chopped fresh Italian parsley
To coat
- 1 egg beaten with a tablespoon of water
- breadcrumbs with a dash of salt and pepper
To fry
- olive oil or grapeseed oil
Instructions
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Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl. Mix all the ingredients together using a fork to break up the fish, then form into patties.
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Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
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Place on a baking sheet and continue until the remaining mixture is finished.
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Fry gently over medium heat until golden brown on both sides, adding oil as needed.
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Place on a paper-towel-lined sheet to absorb the excess oil.
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Serve and enjoy.
Recipe Notes
Tip: If you have any leftover hard boiled eggs you can chop these up and add to the fishcake mixture.