Best Salmon Potato Cakes With Roasted Tomato Mayonnaise Recipes

Potato'n Salmon Cakes image

Provided by Bergy

Time 20m

Yield 6 cakes

Number Of Ingredients 9

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

Steps:

Mix all the ingredients except the bread crumbs, stir well.
Form into 6 cakes.
Coat with crumbs.
Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

Shredded Potato Salmon Cakes image

Provided by Chef Sunshine

Time 30m

Yield 12 cakes

Number Of Ingredients 12

3 medium potatoes, peeled and shredded
2 eggs
salt and pepper
1 teaspoon italian seasoning
1/2 lb cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana pepper
3/4 cup sliced fresh mushrooms
3/4 cup dry breadcrumbs
1 cup oil (for frying, or as needed)

Steps:

Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
Drain on paper towels quickly before serving.
Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Salmon-and-Mashed-Potato Croquettes image

Provided by Greg Lofts

Time 2h40m

Yield Makes about 20

Number Of Ingredients 11

2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 large eggs, plus 2 large yolks
1/4 cup chopped scallion greens (whites reserved for another use)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
3 tablespoons unbleached all-purpose flour
7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
1 1/2 cups panko breadcrumbs
Vegetable oil, such as safflower, for frying
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

Steps:

In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.