Shredded Potato Salmon Cakes Recipe

Cooking Directions

• STEP 1.Start by cooking the salmon fillets until they are fully cooked and flaky. Let them cool and then flake the salmon into small pieces.
• STEP 2.In a large bowl, combine the grated potatoes, flaked salmon, chopped onions, minced garlic, beaten eggs, breadcrumbs, and seasonings. Mix well until all the ingredients are evenly combined.
• STEP 3.Heat oil in a skillet over medium heat. Take a scoop of the salmon-potato mixture and shape it into a patty. Place the patties in the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
• STEP 4.Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain excess oil. Serve hot with tartar sauce or a squeeze of lemon.
• STEP 5.To store, allow the salmon cakes to cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help the cakes hold their shape and prevent them from becoming soggy.
• You can add additional herbs and spices to the mixture, such as dill, parsley, or paprika, to enhance the flavor of the salmon cakes.
• For a gluten-free version, use gluten-free breadcrumbs or substitute them with almond flour or cornmeal.
• If you prefer a crispier texture, you can lightly coat the salmon cakes with flour before frying them.

Storage and Serving

• Serve the shredded potato salmon cakes as an appetizer with tartar sauce or as a main course with a side salad or steamed vegetables.
• To store, allow the salmon cakes to cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days.
• To reheat, simply place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through.