Potato'n Salmon Cakes

From: Chef Tami 2

On Jan 1, 2009

Quick and easy and very delicious. I used instant mashed potatoes and it worked fine. My husband thought they were wonderful, the best salmon cakes ever. I did use a small amount of butter and olive oil to saute them.

From: anonymous23

On May 12, 2008

I've never used Panko, so I don't know what I'm missing by just using crumbs from Italian bread, but it's wonderful all the same. I used leftover mashed potatoes made with cream, salt, pepper & butter, and the salmon was home-canned (with lemon) by a friend, so the amount can't be precise (but using two jars has worked wonderfully both times). The second time I made this recipe, I used mashed potatoes I'd frozen with slightly less good results--but still delicious. Thanks, Bergy! I think this will be a staple in our menu.

From: William (Uncle Bill) Anatooskin

On Jun 18, 2006

Hi Bergy; Made and devoured those marvelous Potato Salmon Cakes. I was given some fresh chopped salmon from my Fish Market, and wanted to make your Salmon Cakes. I used Panko Bread Crumbs as I had some left over. The cakes turned out so nice and crisp and the inside was absolutely delicious. I ate 3 cakes all by myself and the other 3, will be making them today, again for myself. Thanks Bergy, great recipe. "Uncle Bill"

From: eatrealfood

On Aug 3, 2004

i wasn't too faithful to this recipe but it gets all the credit since i used it as a template to make my own. i added some lemon juice and used green onions too and chopped celery that i needed to get rid off. also, omitted the flour, as they held up well enough with the potato. i didn't incorporate the egg into the whole mix (i don't like too much egg and wanted just enough to bind 'em), just dipped the cakes into it and coated with the crumbs. thanks for a splendid recipe!