Salmon Potato Fish Cakes
Posted in Featured Articles, Featured recipe, finger food, fish, others, potato, Western
Salmon provides us with an excellent source of omega-3. So, try using whichever cooking method you prefer to add this great brain food to your child’s diet once a week. If you have not succeeded in any of your previous attempts, perhaps give these salmon potato fish cakes a try. Who doesn’t like finger food, especially if they are BAKED not DEEP-FRIED?
In this recipe, fresh salmon is combined with mashed potatoes, cheddar cheese, spring onion and onion to form 3cm cakes. These fish cakes are then flavoured with mayonnaise, tomato ketchup, sweet chilli sauce, lemon juice, salt and pepper. Egg is used as a binding agent while the crunchy panko coating adds extra textural contrast for the cakes.
Making these fish cakes is fairly simple and easy. But, cooking them is tricky and challenging, at least to me. In my first attempt, I pan-fried these fish cakes. They couldn’t hold their shapes well, and fell apart while flipping over. Prolonging the cooking time didn’t help the situation at all. Worst still, the fallen crumbs on the pan were burnt creating an oily smell in my entire kitchen. In the end, my hair and clothes smelled awful too! Agrrrrr!!! At that moment, I felt so discouraged and almost wanted to give up. But, after a second thought, I didn’t. These fish cakes were actually very delicious and will be a pity if they were not given the little well-deserved highlight in my blog. Thus, I started to search for a rescue plan — a way that will bring more justice to their presentation before exposing them to the Internet”.
A couple of weeks later, armed with much determination, I made these fish cakes again. This time, with some twists in techniques. I chilled the mixture, shaped them into cakes and firmed them up in the freezer overnight. On the next day when cooking, I turned to the hassle-free baking method, and finished off with grilling. My cooking process went smoothly as planned. Voila! I did it! The result was very satisfactory!! The fish cakes were evenly cooked, nicely browned, crispy outside and creamy inside. Surprisingly, the crunchiness of the cakes still stayed even after an hour!
You can serve these fish cakes with dips (mayonnaise, tartar sauce, tomato ketchup, sweet chilli or any dip you prefer) alongside with some greens. Let me forewarn you. Whether adult or kid, these fish cakes are highly addictive. One can easily lose count of how many he has eaten, and it did happen to us! We just want MORE, MORE than our fair share. lol!
Since these fish cakes can be made ahead and refrigerated, they make an ideal family weekend brunch, a practical yet elegant finger food for party, or even as snack during outing. The idea is simply endless. No matter how, they surely make your bellies smile!
Go to PAGE 2 BELOW for Salmon Potato Cake Recipes and step-by-step tutorials.
Yummy. may I know which oven brand you r using?
Jenn: Mine is Rowenta. 🙂
Damn attractive and irresistible salmon cakes..
Priya: Thanks!!! 😉
Nicely done and look so irresistible! 🙂
Alice: A must-try for your little prince! 😉
Yum! We love salmon and I like it particularly it is baked not fried! Another must try receipe. Thanks for sharing 🙂
you know what would be awesome with these? WASABI MAYONNAISE!
So cute and I love these fish cakes – they have my favorite, salmon and potatoes! Love your pretty clicks!
Nami: Thanks!!! 😉
Such neat salmon cakes. I hand-shape mine and they come out all different sizes and shapes.
Wokandspoon: Practice makes perfect! I’m sure you will master the technique one day. 😉
Delicious! And what a plus that it is baked and not deep-fried. 🙂
LCOM: Thanks!!! 🙂
Must try these! They look amazing 🙂
Marla: Thanks!! Do share with me your outcome! 😉
Yum! These look so delicious. I’ve made something similar, but with halibut and pan-fried. I will definitely have to try your oven-baked technique.
Laura: Thanks!! Maybe I shall try halibut one day. 😉
Made these yesterday. Hubby and daughters loved it. Thanks for sharing! ;D
Grace: It’s my pleasure. Thanks so much for your kind feedback! 😉
Hi
I wanna make these pretty salmon cakes 🙂
May I ask what if I want to pan fry instead of baking in oven?
What are the steps to edit and can I omit the mayonnaise?
Thanks
🙂
Littleboymum: You can pan-fry but I don’t recommend it. You can read about my experience in pan-frying from Page One. You can omit mayo but the overall taste and texture will be different than my version. Happy Trying! 🙂
Look so yummy. Want to make for my toddler. Just checking what is grill/broiler function? Is it similar to top and bottom fire?
CY: The grill/ broiler function gives intense heat to the surface of your food. So, the heat element is from the top and you can’t select the temperature setting unlike baking. This applies to my oven model, Rowenta. For other models, you may need to refer to your manual. 😉
That is so delicious !!! My kids love them!!!
If I freeze them for later use. How long can I keep them ?
Tiffany: Within a week. Make sure they are cooked thoroughly. Hope your kids will love them! 😉
I made these and my boy kept asking for more. It was a breeze to serve the remaining on lazy days too!
Lily: Thanks for your kind feedback!! Glad to know that. 😉
Super glad to have stumbled upon your site! Will be trying this recipe very soon as it sounds like something that my toddler would fancy. Thanks for sharing 🙂
Lin: Thanks for visiting. Hope your toddler loves this cake as much as we do. 😉
Will these bake well if not frozen first? Thanks!
Elena: The success rate will be lower. 😉
Hi,
Can I omit the cheddar cheese? or anything that I can replace it with?
Thanks
Carrin: You can replace with Parmesan cheese. Cheese gives an extra flavour to these cakes. 😉
I’m glad I found your website. On step 12, at how many degree should we bake for 8-10 minutes? Preheat at 200 degree but I don’t see anywhere the bake degree. Thank you.
Genny: Glad you like my site! The baking temperature is the same as the preheated temperature. Happy trying! 🙂
I made this for my 2.5 year old and she loved it! I ended up pan frying it on a nonstick pan and it turned out great and didn’t falling apart.
Jennifer: Thank for sharing your feedback!! That’s great that you can pan-fry them without problem. 🙂
Thanks for the recipe….my little fela enjoyed them alot…so did I 😀 I fried them…Didnt break!!!
Indika Vijayasekera: Thank you for sharing your feedback! Glad to know that! 😉
May I know when do you add in the seasoning mixture that you have prepared in step one? Thanks!
Mei: I have already mentioned about it in step 2 “…..add to the bowl in step 1…”. Hope I have clarified your doubt. 🙂
I tried baking this today, it is yummy!!! But how come mine surface burnt n d color not even 🙁
Sherrie: Thank you for your feedback! You need to adjust the baking temperature and time according to your oven. Turn the tray half way during baking. Also, watch closely during the grilling session. Try not to put the baking tray to close to the heat source. Hope these tips will be helpful to you in your next attempt. 🙂
Hi, I just came across this recipe today and am most excited to try it out! Just a question though, when we mix in the salmon cubes into the potatoes, are they supposed to be cooked by the heat? (I.e. Am I supposed to make sure I stir till the salmon is cooked? Or it doesn’t matter?
Jasmine: There is no need to stir till the salmon is cooked. All the ingredients are raw until they are baked in the oven. Happy trying! 🙂
Hi! Glad to hear positive feedbacks from follow moms out there. Will try this later and serve them tomorrow as one of my son’s bday foods. Thanks for the recipe!!!
Pinaymominnorway: Sorry for the late reply. Hope your son enjoy these cakes! Happy Belated Birthday! 🙂
Your fish cakes look delicious. I’m excited to make them, but my son is allergic to eggs. I usually use chia seeds or applesauce as a binding agent for recipes. Any ideas on which egg replacement would work best?
Christy: I haven’t tried any egg replacement before. However, I would think that chia seeds is better fit for this recipe. Do share your feedback after trying it out. 🙂
Hi! I have made this exactly as the recipe states and my hubby and 2 year old loved it!!! Was just wondering if I’d be able to use tinned salmon for this recipe?
Rose: I haven’t tried tinned salmon for this recipe but I think no harm giving it a try. The only thing to take note will be the seasoning. Please adjust accordingly. 🙂
I was just wondering what the ingredients are by volume instead of weight?
Lisa: Sorry, I don’t have the ingredients by volume. Maybe you google for a conversion table. 🙂
Made these last evening and they were absolutely yummy! Thanks for sharing the recipe! 🙂
Cheryl: So glad that you love the recipe! Thank you for sharing the outcome.：）
I made these babies today! They look amazing, the only thing I didn’t have on hand was the sweet chili. I hope they taste great as they look
Sherry: Sweet chili is not a must if you make them for your kids. 🙂
Update: my 20 month old gobbled them up, my finicky 3 year old ate them as well:)
Sherry: Thank you so much for the wonderful update!! 🙂
Sounds fantastic! This reminds me of my mother in laws salmon Dish. I feel I can make this second week.
Lucy: Glad you like this recipe! 🙂
Hello!! My picky toddler loves this!! I’m thinking if I “hide” vege in this recipe, do you think it will work if I add a handful of chopped squeezed dried blanched spinach?
Jacylyn: Sure, you can! I have another post with this idea too. https://food-4tots.com/2010/03/15/fish-spinach-patties/ 🙂