Salmon Fish Cakes
Golden brown salmon fish cakes with tender vegetables and a hint of mustard and lemon, perfect for a quick lunch or light dinner for seafood lovers.
Ingredients
Instructions
- In a medium bowl, combine the drained and flaked salmon, mashed potatoes, yellow mustard, egg white, shredded carrot, chopped yellow onion, paprika, and lemon juice.
- Shape the mixture into 8 patties.
- Put the bread crumbs on a plate and coat each patty with the crumbs.
- In a heavy 12-inch skillet, heat the corn oil over moderate heat for 1 minute.
- Add the patties to the skillet and cook about 3 minutes on each side or until golden brown.
- Transfer the cooked patties to a heated platter.
Tips & Substitutions
For extra flavor, consider adding some fresh herbs like dill or parsley to the salmon mixture. If you need a gluten-free option, substitute the fine dry bread crumbs with crushed gluten-free crackers. You can also use canned tuna instead of salmon for a similar result, as seen in Tuna Or Salmon Croquettes. Make sure the patties are well-formed to avoid falling apart while cooking.
Serving Suggestions
Serve the salmon fish cakes with a side of tartar sauce or a light salad for a refreshing contrast. They pair wonderfully with a squeeze of lemon juice and a side of roasted vegetables. For a heartier meal, consider serving with creamy mashed potatoes or alongside a bowl of Creamy Seafood Soup for a complete dining experience.
Storage & Reheating
Store any leftover salmon fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy. You may also microwave them, but note that this could make them less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Fish Cakes contains roughly 553 calories, with 14g protein, 47g carbohydrates, and 36g fat. It is an excellent source of vitamin A (48% of the Daily Value), dietary fiber (32% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the salmon fish cakes?
Yes, you can freeze the uncooked patties. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked straight from frozen; just add a few extra minutes to the cooking time.
What can I substitute for the egg white?
If you're looking for an egg substitute, you can use a flaxseed meal mixed with water. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the mixture together.
How do I ensure the fish cakes hold their shape while cooking?
Make sure to thoroughly combine the ingredients and shape the patties firmly. Chilling the patties in the refrigerator for about 30 minutes before cooking can also help them hold their shape during frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).