Salmon and Potato Cakes

Tender flakes of cooked salmon mixed with fluffy mashed potato and a whisper of fresh dill, shaped into golden patties and crisped in a little olive oil. These little cakes are soft and yielding inside with a delicate crunch on the outside. Easy for small hands to hold, gentle on tiny tummies, and packed with protein and omega-3s. They work beautifully warm from the pan or at room temperature, and they reheat like a dream.

By TasteBuds

Recipe details

Yield
4 people (about 12 small cakes)
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 1 lb Russet potatoes, peeled and cut into 1-inch chunks
  • 8 oz Cooked salmon, flaked (leftover roasted, poached, or canned salmon work beautifully)
  • 1 tbsp Fresh dill, finely chopped
  • ½ tsp Fine sea salt (or to taste)
  • ¼ tsp Black pepper, freshly ground (optional)
  • 2 tbsp Olive oil (for frying)

Instructions

  1. Place 1 lb russet potatoes, peeled and cut into 1-inch chunks in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt.
  2. Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes until the potatoes are completely tender when pierced with a fork.
  3. While the potatoes simmer, flake 8 oz cooked salmon into bite-size pieces, checking carefully for any bones or skin. Place in a large mixing bowl.
  4. Finely chop 1 tbsp fresh dill.
  5. Drain the cooked potatoes in a colander and let them sit for about 1 minute to steam off excess moisture.
  6. Return the potatoes to the pot and mash with a potato masher or fork until smooth and fluffy. Let cool for a couple of minutes so they're not piping hot.
  7. Add the mashed potatoes to the bowl with the flaked salmon. Add 1 tbsp chopped fresh dill, ½ tsp fine sea salt, and ¼ tsp freshly ground black pepper (if using). Gently fold everything together with a fork until just combined. The mixture should hold together when pressed but still look a bit rough and flaky.
  8. Use your hands to shape the mixture into small patties, about 2 inches across and ½ inch thick. You should get around 12 cakes. If the mixture feels a bit sticky, wet your hands lightly with water.
  9. Heat 2 tbsp olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
  10. Working in batches if needed, place the cakes gently in the skillet, leaving a little space between each. Cook for 3 to 4 minutes on the first side without moving them, until the bottoms are golden and crisp.
  11. Flip each cake carefully with a spatula and cook for another 3 to 4 minutes on the second side until golden and heated through.
  12. Transfer the finished cakes to a plate lined with paper towels to drain any excess oil. Serve warm or at room temperature.