Potato and Salmon Cakes Potato and Salmon Cakes

Photography: Jeff Coulson

A few fresh ingredients and a bit of flaky salmon give leftover mashed potatoes a tasty new lease on life. Depending on how salty your mashed potatoes are, you might want to add an extra pinch of salt. Serve with a simple green salad for a light lunch or dinner.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2014


Lemon Mustard Yogurt Sauce:


Place salmon on parchment paper–lined baking sheet; sprinkle with salt. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Break into bite-size pieces.

In large bowl, stir together egg, garlic, green onions, bread crumbs, chives, capers, mustard, lemon juice and pepper. Stir in mashed potatoes until well combined; gently fold in salmon. Shape into twelve 1/2-inch (1 cm) thick patties; refrigerate for 15 minutes.

Lemon Mustard Yogurt Sauce: Meanwhile, whisk together yogurt, mayonnaise, chives, mustard, lemon juice, salt and pepper; set aside. In large nonstick skillet, heat oil over medium heat; fry patties, in batches and turning once, until golden and hot in centre, 8 to 10 minutes.

Serve with lemon wedges and yogurt sauce.

Tip from The Test Kitchen - If you don't have fresh salmon on hand, substitute 1 can (213 g) salmon, drained. Mash in the bones for extra calcium.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 368 mg
  • Sugars 2 g
  • Protein 10 g
  • Calories 200.0
  • Total fat 12 g
  • Potassium 265 mg
  • Cholesterol 49 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 7.0
  • Folate 13.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 8.0
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Lunch & Dinner

Potato and Salmon Cakes