Let’s be honest: my cookbook collection is less of a resource and more of an obsession. I buy them all, convinced I'll suddenly become a culinary genius, but they mostly just serve as expensive kitchen wallpaper. Today, however, the wallpaper is coming to life! Forget the usual vices, my serious cookbook habit has finally birthed a tinned fish superstar.
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These crispy salmon and potato cakes are exactly the kind of recipe I love most: fast, comforting, and just fancy enough to feel intentional. They come together in about 20 minutes, use mostly pantry staples, and somehow manage to feel both nostalgic and fresh. If you’ve ever stared at a tin of salmon wondering how to make it exciting—this is your moment.
The Ingredients: Simple, Sensible, and Sneakily Brilliant
One of the best things about these salmon potato cakes is how refreshingly unfussy the ingredient list is. New potatoes bring that naturally buttery texture, while tinned salmon does the heavy lifting with protein and flavor. Fresh dill and spring onions keep everything lively, breadcrumbs add crunch, and mayonnaise quietly holds the whole operation together. The lime zest is the real scene-stealer here.
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Mixing It All Together: Organized Chaos at Its Finest
Once your potatoes are boiled and cooled, everything comes together in one glorious bowl. You mash the potatoes, flake in the salmon, toss in the herbs and spring onions, crack in the egg, and stir through the mayo. Mix until everything is just combined. You want texture, not wallpaper paste.
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Frying: Where the Magic Happens
As soon as those breadcrumb-coated cakes hit the hot oil, you’ll hear that unmistakable sizzle. A few minutes on each side is all it takes to create a crisp, golden crust. Your patience will be rewarded with cakes that are crunchy on the outside and creamy on the inside.
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🐟 Crispy Salmon & Potato Cakes
Salmon Cakes with Zesty Lime Mayo
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Salmon Cake Ingredients
- 400g new potatoes, peeled and chopped
- 425g tinned salmon, drained and flaked
- 155g (approx. 1/2 cup) mayonnaise
- 1 tbsp fresh dill, finely chopped
- 2 spring onions, thinly sliced
- 1 large egg, lightly beaten
- 80g panko or fine breadcrumbs
- 60ml olive oil, for frying
Salmon Cake Instructions
- Boil potatoes in salted water for 12–15 mins until tender. Drain, cool slightly, and mash.
- Mix mashed potatoes, salmon, dill, spring onions, egg, and the 155g mayo until combined.
- Form 8 patties and coat each thoroughly in breadcrumbs.
- Heat oil over medium heat. Fry cakes for 3–4 mins per side until golden and crispy.
Zesty Lime Mayo
Ingredients:
- 155g (approx. 1/2 cup) mayonnaise
- 2 tbsp lime rind, finely grated
- 1 tbsp fresh lime juice
- 1/4 tsp salt and 1/4 tsp black pepper
Instructions:
Whisk all mayo ingredients in a small bowl until smooth. Cover and chill for at least 30 minutes before serving.
Whisk It Real Good
Don’t just stir that mayo like you’re doing chores; give it a vigorous whisk until it’s glossy and uniform. If you make these crispy salmon and potato cakes, I highly recommend eating at least one straight from the pan. This is not a lack of self-control; it’s quality assurance.
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Serve them with the zesty lime mayo and enjoy the quiet satisfaction of turning a humble tin of salmon into something genuinely crave-worthy. Should you find yourself planning when you can make them again before you’ve even finished eating - welcome. You’re among friends.
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