Salmon Cakes

Photo: SMassie

Option for next day Salmon or Tuna

Yield: 1 serving
Community Recipe from

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Prep Time:
Cook Time:
Chill Before Cooking: 30 Minutes


  • 14 ounce(s) Cooked or canned flaky fish Salmon or tuna
  • 2 whole(s) Potatoes Cooked and mashed
  • 1 whole(s) Egg Beaten
  • 1 whole(s) Small Onion (red or sweet) Chopped
  • 1/2 teaspoon(s) Lemon Zest
  • 1/4 cup(s) Vegetable or peanut oil For frying
  • 3-4 tablespoon(s) Flour
  • 1/4 cup(s) Parsley
  • Salt & Pepper to taste
  • 1 tablespoon(s) Tony's Season Salt
  • 3 dash(es) Tabasco Sauce
  • 1/2 cup(s) Bread Crumbs


  1. -Drain fish (if canned) or flake if using previously cooked fish.
  2. -Mix potatoes and beaten egg into fish.
  3. -Add onion, parsley and lemon zest
  4. -Add 1 tablespoon flour to mixture. If too wet to form into patties, add more flour until firm.

  5. -Use remaining flour for hands and to coat sides of patties.
  6. -Place patties in refrigerator for 30 minutes to firm up.
  7. -Fry in oil over medium heat until crisp. 3-4 minutes on each side and golden color.

  8. Serve with tartar and lemon wedges.
August 2013

This recipe is a personal recipe added by SMassie and has not been tested or endorsed by MyRecipes.

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