Best Vijs Salmon And Potato Cakes Recipes

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POTATO SALMON PATTIES



Potato Salmon Patties image

My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.

Provided by JoyLee

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 5

Number Of Ingredients 10

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
¼ cup garlic and herb seasoned dry bread crumbs
¼ cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g

SALMON-AND-MASHED-POTATO CROQUETTES



Salmon-and-Mashed-Potato Croquettes image

Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.

Provided by Greg Lofts

Categories     Finger Food Recipes

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.

POTATO'N SALMON CAKES



Potato'n Salmon Cakes image

Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!

Provided by Bergy

Categories     Lunch/Snacks

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.

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