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Salmon Fishcakes

Ingredients
  Salmon 1 Can (10 oz), drained
  Onion 1 , finely chopped
  Leftover mashed potatoes 1⁄4 Cup (4 tbs)
  Fresh ground pepper To Taste
  Chopped parsley 1 Tablespoon
  Eggs 2
  Oil 1 Tablespoon
  Breadcrumbs/Cornmeal 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Into a large bowl add equal parts of mashed potato and the salmon, add the chopped onion, pepper, parsley and 1 egg and mix together well with a fork.
2. In a bowl beat up the other egg and dip spoonfuls of the fish mixture into the egg and then into the breadcrumbs or cornmeal.
3. In a frypan heat up the oil, put in the fishcakes and pat down.
4. Cook over medium heat until brown and crusty on both sides

SERVING
5. Serve fishcakes with tomato ketchup or salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Dish: 
Cake
Ingredient: 
Salmon
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 144.5 mg48.2%

Sodium 156.1 mg6.5%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.1 g4.4%

Sugars 1.9 g

Protein 18 g36.8%

Vitamin A 10.9% Vitamin C 12.6%

Calcium 4.3% Iron 8.9%

*Based on a 2000 Calorie diet

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Salmon Fishcakes Recipe