Shredded Potato Salmon Cakes
Crispy, golden, and packed with flavor, these Shredded Potato Salmon Cakes are a delightful fusion of tender salmon and shredded russet potatoes, creating a perfectly textured patty that's easy to make and loaded with nutrients. Enhanced with the freshness of green onions and parsley, a touch of garlic powder, and a hint of seasoning, these savory cakes are held together with panko breadcrumbs for an irresistibly crunchy exterior. Ready in just 30 minutes, this versatile dish can be served as a savory appetizer, a satisfying lunch, or a light main course with your favorite dipping sauce or a crisp side salad. Perfect for weeknight dinners or entertaining guests, these salmon cakes are a must-try for a flavorful and wholesome meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Salmon fillet (cooked and flaked)
- 1 large Russet potato (peeled and shredded)
- 1 large Egg
- 0.5 cup Panko breadcrumbs
- 2 stalks Green onions (finely sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
Directions
Step 1
Peel and shred the large russet potato using a box grater. Place the shredded potato in a clean kitchen towel and squeeze out as much moisture as possible.
Step 2
In a large mixing bowl, combine the shredded potato, flaked cooked salmon, beaten egg, panko breadcrumbs, sliced green onions, chopped parsley, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Step 3
Divide the mixture into 8 equal portions and shape each portion into a compact patty, approximately 3 inches in diameter.
Step 4
Heat vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, carefully add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding.
Step 5
Fry the salmon cakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip the cakes to prevent them from falling apart.
Step 6
Once cooked, remove the salmon cakes from the skillet and drain them on a plate lined with paper towels.
Step 7
Serve the Shredded Potato Salmon Cakes warm with your choice of dipping sauce or a side salad.
Nutrition Facts
| Serving size | (654.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 934.4 |
| Total Fat 40.0g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 369.5mg | 0% |
| Sodium 1623.3mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 5.1g | |
| Protein 69.5g | 0% |
| Vitamin D 1118.0IU | 0% |
| Calcium 119.9mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2312.7mg | 0% |
Source of Calories