Best 2 Shredded Potato Salmon Cakes Recipes
Are you looking for a delicious and easy-to-make dish that combines the flavors of salmon and potatoes? Shredded potato salmon cakes are the perfect choice! These crispy and flavorful cakes are made with simple ingredients and can be served as a main course or as an appetizer. With the right recipe, you can create a tasty dish that is sure to impress your friends and family.
Let's cook with our recipes!
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
- Drain on paper towels quickly before serving.
- Try to fry all the patties at one time, otherwise the mixture becomes stiff.
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
Provided by NATHALIE1
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 31m
Yield 12
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.
Nutrition Facts : Calories 139 calories, Carbohydrate 15.9 g, Cholesterol 41.8 mg, Fat 4.6 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 0.9 g, Sodium 119.1 mg, Sugar 1.6 g
Tips:
- Make sure to use Yukon Gold potatoes for the best flavor and texture.
- Shred the potatoes finely using a grater or food processor.
- Squeeze out as much water as possible from the shredded potatoes before mixing them with the other ingredients.
- Use fresh herbs and spices for the best flavor.
- Be careful not to overcook the salmon cakes, or they will become dry and tough.
- Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or dill sauce.
Conclusion:
These shredded potato salmon cakes are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a weekend brunch. They are also a great way to use up leftover salmon. Serve them with your favorite dipping sauce and enjoy!
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