Ingredients
- 1 (14.5-ounce) can salmon, drained and flaked
- 1/2 cup shredded potatoes
- 1/4 cup finely chopped onion
- 1/4 cup plain bread crumbs
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- 2 tablespoons vegetable oil
Directions
- In a medium bowl, combine salmon, potatoes, onion, bread crumbs, parsley, garlic powder, and black pepper. Stir in egg and mix until combined.
- Heat oil in a large skillet over medium heat. Drop salmon mixture into skillet in 4 mounds. Cook until golden brown, about 3 minutes per side.
- Transfer cakes to a plate lined with paper towels to absorb excess oil. Serve warm with tartar sauce or your favorite condiment.
Interesting Facts
- Salmon cakes are a great way to use up leftover cooked salmon.
- You can also make this recipe with canned tuna or canned mackerel.
- These cakes are delicious served with a side of coleslaw or a simple salad.
