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Level
very easy
Prep Time
20 mins
Cooking Time
15 mins
Total Time
1 h 15 m
Makes
16 cakes

Ingredients

12 oz
Yukon Gold or other yellow-fleshed potatoes, peeled and diced
375 g
2 cups
milk
500 mL
4 tsp
butter
20 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
12 oz
fresh salmon, diced
375 g
1
egg
2 tbsp
mayonnaise
30 mL
2 tbsp
finely chopped fresh chives
30 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
lemon juice
15 mL
1 1/4 cups
breadcrumbs
300 mL
canola oil, for frying
tzatziki or mango salsa for serving (optional)

Directions

Step 1

Place potatoes, milk, butter, salt and pepper in saucepan; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 min., or until potatoes are soft. Add salmon; cook 3 to 5 min. until potatoes are very tender and fish is cooked through; drain. Roughly mash. Gently stir in egg, mayonnaise, chives, mustard and lemon juice just until combined; keep the mixture chunky.

Step 2

Divide into 18 portions and form into 1/2-in. (1-cm) thick patties (texture will be moist). Coat each patty in breadcrumbs. Chill 15 min.

Step 3

Meanwhile, heat large saucepan filled with 1-in. (2.5-cm) deep canola oil on medium heat. Working in batches, fry cakes 1 to 2 min. per side until golden brown. Drain on paper towel-lined tray. Serve with tzatziki or mango salsa, if desired.

Tip

These salmon cakes also make great kids’ lunches or dinners.
Freeze cooked cakes. Reheat in 180˚C (350˚F) oven until hot (internal temperature is 70˚C (158˚F).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1 cake):
Calories:
150
Fat:
8 g
Saturated Fat:
2 g
Carbs:
12 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
30 mg
Protein:
8 g
Sodium:
200 mg
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