How To Cook Salmon Potato Cakes

Bake for 20 minutes turning halfway or until golden brown. In bowl combine salmon potatoes bread crumbs and dill. Add the fish cakes and fry for about 5 minutes on each side until they are crisp golden and very hot.

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Place the fish cakes on a baking sheet and continue until the remaining mixture is finished.

How to cook salmon potato cakes. Coat lightly with oil. Add 1 whisked egg mayonaise and salt and pepper. Place 450g floury potatoes cut into chunks in a pan of water bring to the boil cover and cook for 12 15 mins until tender.

Heat enough oil in a large deep frying pan over a medium heat to shallow fry. 1 pinch salt pepper. 4 tbsp whole egg mayonnaise.

Dust patties in flour seasoned with salt and pepper. In a large bowl combine cooled potatoes salmon flakes breadcrumbs and chopped fresh dill. Boil enough potatoes for 3 cups of mashed potatoes mash and let cool.

Fry gently over medium heat in a pan until golden brown on both sides adding oil as needed. Stir or use hands to thoroughly combine. Salmon and potato cakes.

Spray both with oil. Place the potato and salmon fish cakes on a paper towel lined baking sheet to absorb the excess oil. Heat the oil and butter together in a frying pan.

Cup fresh breadcrumb panko are best vegetable oil cooking spray for frypan or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up. These can be made ahead of time and kept in the fridge for a quick meal or put into lunch boxes. Lightly coat a large nonstick skillet with cooking spray.