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Cheesy Salmon Potato Cakes

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Cheesy Salmon Potato Cakes

These moist fish cakes are delicious with some baked beans.

 

Yield

6 servings

Prep

25 min

Cook

20 min

Ready

105 min

Ingredients

Amount Measure Ingredient Features
2 canned salmon
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3 cups mashed potatoes
cold
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½ small onions
finely minced
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2 eggs
beaten
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salt and black pepper
to taste
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½ cup cheddar cheese, very old, sharp
grated
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all-purpose flour
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bread crumbs
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1 eggs
beaten
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Ingredients

Amount Measure Ingredient Features
2 each canned salmon
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7.1E+2 ml mashed potatoes
cold
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0.5 small onions
finely minced
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2 each eggs
beaten
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1 x salt and black pepper
to taste
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118 ml cheddar cheese, very old, sharp
grated
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1 x all-purpose flour
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1 x bread crumbs
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1 each eggs
beaten
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Directions

Drain the cans of salmon and flake into a bowl. Mix in the potato, onion, salt and pepper, 2 eggs and cheese.

Divide the salmon mixture into 12 equal sized portions.

Shape each piece into a cake.

Combine breadcrumbs and flour on a plate. Brush each cake with the beaten egg and coat with a thin layer of crumbs.

Chill the fish cakes for one hour before frying in heated oil.

Drain on kitchen paper before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 18946% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 422mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 11%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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