It’s also very easy to double the ingredients if you’re making these for a larger crowd – or simply if you happen to have a lot of leftover mashed potatoes. I have even frozen some of these patties for later use. They make the most delicious fish burgers, and I also love serving these simply with some steamed veggies. Totally yummylicious, if you ask me!
Check out what our friends over at Stacey Snacks had to say about these fish cakes:
But last night, I had leftover mashed from dinner OUT. So they were restaurant good…..lots of cream and butter, you can be sure.
I didn’t have the heart to throw them away, so I took them home, ready to give them new purpose.I poached a piece of salmon (18 minutes in water, bay leaves, peppercorns, fresh dill and lemon slices), so I had some poached salmon, and thought the fish w/ the mashed potatoes sounded like a good combination. Very British, no?
Honestly, I never would have thought of bringing my leftover mashed potatoes home from a restaurant, but next time I most definitely will!
Ingredients
6 oz. of cooked cold salmon (I used poached)….you could also used canned salmon
1 cup of cooked cold mashed potatoes
1 egg
1 tbsp Dijon mustard
1 tbsp capers
1 tbsp fresh dill, chopped
1/4 cup panko breadcrumbs (to bind)
salt & pepper
Instructions:
Mix all ingredients together in a bowl.
Line a half sheet pan with parchment paper.
Using an ice cream scoop for even patties, scoop portions out onto the baking tray.
Keep in the fridge (at least 1 hour) until ready to cook.
These need to be cold or they will fall apart.
In a heavy non-stick skillet, heat some olive oil and cook the fish cakes 1 minute on each side.
Drain on paper towels and serve.
By all means, make a tartare sauce if you like, but these were delicious on their own.
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Quick tip: Make these gluten-free by using gluten-free breadcrumbs!
Thank you to Stacey Snacks for this delicious recipe!