Nutritional Info

Nutrition Facts

Serving Size 1 (311g)

Calories 928
Calories from Fat 455 (49%)
Amount Per Serving %DIV
Total Fat 50.5g 78%
Saturated Fat 19.8g 99%
Monounsaturated Fat 22.8g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 113.3mg 38%
Sodium 718.1mg 31%
Potassium 331.9mg 7%
Total Carbohydrate 63.9g 21%
Dietary Fiber 2.5g 10%
Sugars 1.8g
Protein 34.1g 68%

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Recipe Description
Nutritionists recommend that we eat at least two servings of oil rich fish, such as salmon, a week.  As well as providing healthy omega-3 fatty acids, canned salmon, when eaten with the bones, is an excellent source of calcium.  Serve the fish cakes with tzatziki and new potatoes.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  all purpose flour, for dusting
1   large egg, beaten
1/4 Cup(c)  sunflower oil
2 Cup(c)  fine white bread crumbs
15 Ounce(oz)  salmon, drained
4   lemon wedges, to garnish
1 1/4 Pound(lb)  potatoes, peeled and cut into large chunks
2 Tablespoon(T)  mayonnaise


Place the potatoes in a large pan of salted water, bring to a boil, and cook for about 20 minutes, until tender.  Drain well and mash with the mayonnaise.  Place the salmon, including the bones, in a large bowl and mash with a fork.  Add the mashed potato and season to taste.  Mix well, then cover and place in the fridge for 1 hour.  Remove the mixture from the fridge.  Shape into 8 fish cakes and dust with flour.  Carefully dip each fish cake into the beaten egg, then into the bread crumbs, making sure it is evenly coated.  Heat half the oil in a large nonstick frying pan and cook half the fish cakes over a high heat for 4 minutes each side, until the bread crumbs are golden brown.  Drain on an absorbent paper towel, then transfer to a warm oven while you cook the remaining fish cakes.  Garnish with lemon wedges.

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Salmon Potato Cakes
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