Teresa's Recipes
Crispy Salmon and Potato Cakes
Experience a delightful blend of flavor and texture with these Crispy Salmon and Potato Cakes. A cherished recipe originating from the coastal regions where fresh salmon and potatoes are abundant, these cakes are a harmonious combination of flaky salmon and fluffy potatoes. Encased in a golden, crunchy shell, they are a testament to simplicity and taste. Enjoy these as an appetizer, a main course, or even as a snack!
Ingredients
- 2 tablespoons Vegetable oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon, finely chopped Fresh dill
- 1/2 cup Breadcrumbs
- 1, beaten Egg
- 2, finely chopped Green onions
- 1 (8 oz), skin removed and flaked Salmon fillet
- 2 large, peeled and grated Potatoes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 10g
- Carbs: 35g
- Protein: 20g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Prepare your ingredients: grate the potatoes, finely chop the green onions and dill, and flake the salmon fillet.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This will help the cakes hold together and become crispy.
- In a large bowl, combine the grated potatoes, flaked salmon, green onions, beaten egg, breadcrumbs, dill, lemon juice, salt, and pepper. Mix until the ingredients are well incorporated.
- Form the mixture into patties, about 1/2 inch thick. If the mixture is too wet, add more breadcrumbs; if it's too dry, add a bit more beaten egg.
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the patties, making sure not to overcrowd the skillet.
- Cook the salmon and potato cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Serve hot. They pair beautifully with a tangy tartar sauce or a fresh, light side salad. Enjoy!