18 Reviews of Potato'n Salmon Cakes

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: Derf

On Mar 19, 2004

very nice Bergy!! Scaled it to half but made 4 smaller cakes, enough for the two of us. Instead of frypan I heated veggie spray on a foil lined cookie tray in the oven, put the cakes on the hot tray for about 7/8 minutes at 400 degrees, turned them and put them back for another 7/8 minutes, nice and crisp. Topped with 3 bean hot salsa and served with mixed cauliflower/brocolli and a bit of left over tomato rice reheated. Tasty supper thanks!!

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!

From: melsmom

On Jun 4, 2005

We loved these salmon cakes. The only change I made to this recipe was to use butter flavoured crackers for the topping. Thanks for reminding me about this recipe, I haven't made these in years. Thanks Bergy. Rita

From: Heather Sullivan

On Feb 28, 2005

These came out really nice and very large! I ended up with 8 large salmon cakes. I used panko (japanese) breadcrumbs and some oil in my frying pan to help get them crispy and brown on the outside. I didn't have leftover mashed potatoes so I just boiled 2 medium potatoes cut in chunks and then mashed them up with a fork.

From: Diane S

On Oct 7, 2003

Just like my mother made. Except I bought the packaged salmon (not canned), no need to remove bones and skin. Also, I did not use breadcrumbs. I used flour. Also fried them in very lttle oil. Turned out great. Will definely make this recipe again.

From: Snookie

On Mar 28, 2003

We made the following adaptions: 2 6 oz. cans of boneless, skinless pink salmon and used leftover garlic mashed potatoes. Also, added juice of 1/2 lime and zest. Served on a bed of baby field greens with cucumber sour cream sauce. Quick, easy and yummy!

From: Petes girl

On Jan 12, 2006

Easy and quick to make. The kids loved them. My hubby added chilli and dill to ours and they were so yummy.

From: Pamma Lamma Ding Dong

On Aug 8, 2004

Very nice flavor. I didn't have time to make mashed potato so I used a box of instant potato flakes. I had to add a tad bit more flour to make them press into paddies. Thanks for the great recipe.

From: Swan Valley Tammi

On Feb 7, 2007

I'm not really sure how to rate this recipe — we loved the taste (and it's an AWESOME way to get my fish-loving, potato-disliking daughters to eat some carbs, which they both desperately need, the little twigs!), but the method was a complete disaster for me. My mixture was far too moist to form 'cakes' and even after frying, they were still just mush. So I scraped the fried ones back into the pot with the unfried mixture, threw the whole thing into a casserole dish, and baked it at 350 for 15 minutes. Very delicious as a casserole!! I would recommend, however, if you're making fresh mashed potatoes especially for this recipe, leave out the butter and milk you would normally add so the potatoes are drier. In any case, we'll definitely be having this again.