Shredded Potato Salmon Cakes

January 26th, 2018

Shredded Potato Salmon Cakes

I’m embracing the Florida warmth, in spite of a string of several cool days.  We always gravitate toward seafood when we are here.  We have had fish soup, sautéed shrimp and salmon on the grill.  David found a recipe for these salmon cakes using canned salmon and Simply Potatoes Shredded Potatoes.  It is any easy recipe and made a delicious lunch one day.

Sea Gull

We had two gloriously warm days this week while our Daughter-In-Law’s Mother, Darla, was visiting.  She shot this picture of a sea gull on the beach.  We soaked up several hours of beach time.

NSB Side yard

We are enjoying our side yard which is very large.  I’m looking forward to relaxing on the chaise with a good book.  Our rental property is perfect for us.  It is nice to be able to stroll into town for a meal at one of the fabulous restaurants, ride bicycles on our quiet streets or walk to the beach for some time in the sun.

Shredded Potato Salmon Cakes

The recipe makes quite a few salmon cakes (12) so you can enjoy them for several days or halve the recipe.  We will be going to the New Smyrna Beach farmers’ market this weekend so will be looking forward to local produce and fruit.  Strawberries will be coming out of Plant City soon, if the frost didn’t interfere.

 

SHREDDED POTATO SALMON CAKES (All Recipes)

  • 2 cups Simply Potatoes Shredded Potatoes
  • 2 eggs
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 pound cooked flaked salmon or a large can of salmon
  • 3 green onions, chopped

 

  • 2 tablespoons capers, drained
  • 1 red bell pepper, seeded and chopped
  • 3/4 cup chopped canned banana peppers
  • 3/4 cup sliced fresh mushrooms (I left this out)
  • 3/4 cup dry bread crumbs
  • 1 cup oil for frying, or as needed

Directions

  1. Place the potatoes in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
  2. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Printable Recipe

10 responses to “Shredded Potato Salmon Cakes”

  1. Penny at Enjoying The Simple Things says:

    They sound good! Kent and I were just talking about missing seasonal tropical fruit, veggies and fresh caught seafood.

  2. Larry says:

    Looks like a great find David and I like everything in it.

  3. Darla says:

    Loved spending time with you and David… So thankful to have 2 gloriously warm days to enjoy the beach. I even have a bit of a tan to take back to VA. Thanks for being such wonderful hosts!

    • Penny says:

      We enjoyed your company so much Darla. But we won’t miss being tempted by Mango Key Lime Pie. Working on losing weight again. Safe travels home!

  4. Tac says:

    Being a Florida girl myself, I live for the “cold” snaps we get. I like the idea of using shredded potatoes in these, as you could always have them on hand in the freezer, unlike other recipes calling for mashed potatoes. Thanks for sharing.

  5. This does sound like a good recipe, a big thank to both you and David for sharing. I’ll have to give it a try but will half it. Sounds like you are having a nice time and you certainly did luck out on the house.

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