These Shredded Potato Salmon Cakes are a flavorful and satisfying dish that can be enjoyed any time of the day. Made with fresh salmon, shredded potatoes, and a blend of spices, these cakes are crispy on the outside and tender on the inside. Serve them as a main course alongside a fresh salad or as an appetizer for your next gathering. They are sure to be a crowd-pleaser!
Ingredients
- 1 lb fresh salmon fillet, cooked and flaked
- 3 cups shredded potatoes, drained
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp vegetable oil, for frying
Directions
- In a large bowl, combine the cooked and flaked salmon, shredded potatoes, red onion, garlic, parsley, breadcrumbs, Parmesan cheese, lemon zest, salt, and black pepper.
- Add the beaten eggs and mix well until all the ingredients are evenly combined.
- Form the mixture into small patties, about 3 inches in diameter.
- Heat the vegetable oil in a skillet over medium heat.
- Carefully place the potato salmon cakes in the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
- Serve the shredded potato salmon cakes hot with your favorite dipping sauce or as desired.
