Home-Style Salmon Cakes

Prep time: 20min
Total time: 75min
Makes: 16 cakes
12 oz
Yukon Gold or other yellow-fleshed potatoes, peeled and diced
375 g
2 cups
milk
500 mL
4 tsp
butter
20 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
12 oz
fresh salmon, diced
375 g
1
egg
2 tbsp
mayonnaise
30 mL
2 tbsp
finely chopped fresh chives
30 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
lemon juice
15 mL
1 1/4 cups
breadcrumbs
300 mL
canola oil, for frying
tzatziki or mango salsa for serving (optional)
Per serving (1 cake):
calories
150
fat
8 g
saturated fat
2 g
carbs
12 g
sugar
2 g
protein
8 g
cholestrol
30 mg
fibre
1 g
sodium
200 mg

Directions

  1. Place potatoes, milk, butter, salt and pepper in saucepan; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 min., or until potatoes are soft. Add salmon; cook 3 to 5 min. until potatoes are very tender and fish is cooked through; drain. Roughly mash. Gently stir in egg, mayonnaise, chives, mustard and lemon juice just until combined; keep the mixture chunky.

  2. Divide into 18 portions and form into 1/2-in. (1-cm) thick patties (texture will be moist). Coat each patty in breadcrumbs. Chill 15 min.

  3. Meanwhile, heat large saucepan filled with 1-in. (2.5-cm) deep canola oil on medium heat. Working in batches, fry cakes 1 to 2 min. per side until golden brown. Drain on paper towel-lined tray. Serve with tzatziki or mango salsa, if desired.

Tip

1. These salmon cakes also make great kids’ lunches or dinners.
2. Freeze cooked cakes. Reheat in 180˚C (350˚F) oven until hot (internal temperature is 70˚C (158˚F).