Salmon and Potato Cakes

Flaky salmon and creamy mashed potato come together in these golden, crispy-edged patties. A whisper of dill brightens each bite. They're tender enough for little hands to manage, with a satisfying crunch on the outside and a soft, fluffy center. No dairy, no soy, just real food that tastes like comfort.

By TasteBuds

Recipe details

Yield
4 people (about 12 small cakes)
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes

Ingredients

  • 1 lb russet potatoes, peeled and cut into 1-inch chunks
  • 8 oz cooked salmon, flaked (canned or leftover baked salmon, skin and bones removed)
  • 1 tbsp fresh dill, finely chopped
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper, freshly ground
  • 1 large egg, lightly beaten (optional, helps bind the cakes)
  • ¼ cup all-purpose flour (for dusting, plus more as needed)
  • 3 tbsp olive oil (for frying)

Instructions

  1. Place 1 lb russet potatoes, peeled and cut into 1-inch chunks in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt.
  2. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork, about 12 minutes.
  3. While the potatoes cook, flake 8 oz cooked salmon into a large mixing bowl, removing any skin or bones. Finely chop 1 tbsp fresh dill.
  4. Drain the cooked potatoes well and return them to the pot. Mash with a potato masher or fork until smooth. Let cool for 3 minutes.
  5. Add the mashed potatoes to the bowl with the salmon. Add 1 tbsp fresh dill, chopped, ½ tsp salt, ¼ tsp black pepper, and 1 large egg, lightly beaten (if using). Stir gently until everything is just combined. The mixture should hold together when pressed.
  6. Dust your hands lightly with ¼ cup all-purpose flour. Scoop about 2 tablespoons of the salmon-potato mixture and gently shape it into a small patty, about 2 inches across and ½ inch thick. Place on a plate. Repeat with the remaining mixture (you should get about 12 small cakes).
  7. Heat 3 tbsp olive oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes.
  8. Working in batches if needed, place the patties in the hot oil, leaving space between them. Cook without moving until the bottoms are golden brown and crisp, about 3 minutes.
  9. Flip each cake carefully with a spatula and cook the second side until golden and crisp, another 3 minutes.
  10. Transfer the finished cakes to a plate lined with paper towels to drain. Repeat with any remaining patties, adding more oil to the pan if needed.
  11. Serve warm. Let them cool slightly for little ones before serving.