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elaine's pacific canned salmon cakes

30 Pinches 4 Photos
BreadandSoupLady avatar
Vancouver, BC
Updated on Dec 26, 2016

You can use canned salmon or cooked fresh salmon. I also use homemade fresh mayonnaise (link attached). Patties can be made small for appetizers or larger for main dish. If you like could dip the uncooked patties in breadcrumbs before you fry them. I didn't do this as I am trying to cook with fewer carbs. The recipe is very basic so you could substitute different herbs. The recipe is very easy and fast. If you have leftovers you can refrigerate them and reheat the next day. They are even a nice cold snack.

prep time 15 Min
cook time 15 Min
method Pan Fry
yield 12 dinner size patties or more for appetizers

Ingredients

  • 1 can 213 gm. (7 3/4 oz) salmon
  • 1 cup cold mashed potatoes
  • 1/3 cup mayonnaise
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped red pepper
  • 1 teaspoon parsley, dried
  • 1 teaspoon dried dill weed
  • pinch salt (to taste)

How To Make elaine's pacific canned salmon cakes

  • Step 1
    Mash the salmon including the bones (for calcium). Mix in the rest of the ingredients.
  • Step 2
    Form into patties. Small ones for appetizers and bigger ones for main dish.
  • Step 3
    Heat a bit of oil in saute pan. When hot put the patties in the pan to brown. Check for browning in a couple of minutes and then turn over the brown the other side. Total cook time about 6 minutes depending on thickness of patties and temperature of the saute pan.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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