Appetizer Dinner

Carole's Salmon Cakes

Jul 14, 2023

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Carole's Salmon Cakes

by Carole Eastman

I don’t like to boast, but I do think that these are the best salmon cakes I have ever tasted. It’s a recipe that I developed totally on my own too, and I love the fact that these have the perfect texture. The standard recipes can oftentimes be too dry, and I once literally almost choked to death on one!

So I was determined to create a salmon patty that is firm yet tender, and I succeeded! Here’s the recipe:

Keywords: Salmon Cakes

Ingredients

Instructions

Ingredients

1 15 oz can Salmon, bones and skin removed (can use cooked fresh salmon, leftover salmon etc)
1 15 oz can Sweet Potato (Can use fresh cooked, leftover mash etc)
½ Cup Parmesan Cheese, grated
½ Cup Instant Potato Flakes
1 tsp Onion Powder
¾ tsp Salt
½ tsp Pepper
2 each Large Eggs, lightly beaten
¼ cup Fresh Parsley, chopped (or 1 TB dried)

Instructions

Method: Drain salmon and remove bones and skin. Drain sweet potatoes and mash them together with the salmon in a medium-sized mixing bowl. Mix in the beaten eggs and the remaining ingredients and then form them into patties. Heat up some light olive oil in a frying pan over medium heat for 2-3 minutes and then cook the patties for about 4 minutes on each side. Let them cool well or refrigerate overnight before serving. I like to top them with fresh or reconstituted lemon juice.

Notes

These can be made bite sized for share plates or passed Hors d'oeuvres and they can be made larger if serving as a meal! The recipe makes about 9 4oz meal sized cakes and 36 1oz appetizer/Hors d'oeuvre sized cakes

Carole's Salmon Cakes

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