Salmon Fish Cakes (Made With Leftover Mashed Potatoes)

We know, all too well, the feeling of prowling through your pantry after the holidays, trying to find inventive new ways to use up leftover ingredients! And this season, we’re bringing you one of our go-to recipes for leftover mashed potatoes - our salmon fish cakes.

This weeknight wonder is low on waste but big on flavour. You can choose to use leftover salmon fillets or a few cans of your favourite Skipper Otto salmon. Combine with your leftover mashed potatoes, egg, herbs and seasonings, and you’re well on your way to a nutritious (and delicious!) dinner.

For an extra hit of colour and flavour, we’ve paired ours with a quick and easy pea puree and herb sauce.

Servings: 4 people

Prep Time: ~15 mins | Cook Time: ~10 mins

Ingredients

• 2 cups of mashed potatoes (leftover or fresh)
• 400g leftover cooked salmon (or 2 cans of salmon, drained)
• 2 eggs, separate
• ¼ tsp salt (may need more for unsalted potatoes)
• Small handful fresh herbs, chopped (parsley, dill or mint)
• 1 cup of breadcrumbs
• 1 tsp dried thyme

Serving Suggestions

Pea Puree:

• 4 cups frozen peas
• 4 tablespoons salted butter
• 1 garlic clove, minced
• 1 shallot, finely sliced
• 1 ⅓ cup vegetable broth
• Small handful of mint leaves (optional)
• Generous crack of salt and pepper

Herb Sauce:

• ¼ cup sour cream or Greek yogurt
• Small handful of fresh herbs, finely chopped (mint, dill, or parsley)
• 1 tbsp lemon juice
• Salt and pepper

Directions

1. Start by preparing the fish cakes. In a bowl, combine the mashed potatoes, salmon, 1 egg, salt and fresh herbs in bowl. Use a fork to break up the fish and evenly blend all ingredients.
2. Using your hands, carefully shape the mixture into patties. If the mixture is feeling too soft or wet and is not shaping well, feel free to add a small spoonful of flour. Set aside.
3. In a small bowl, beat the remaining egg. On a separate plate, combine the breadcrumbs and dried thyme. Dip the prepared patties into the egg mixture, then coat them in the breadcrumbs. Repeat until all are coated.
4. Heat a fry pan over medium heat and add a generous amount of neutral oil. Shallow fry the patties for a few minutes on each side until golden brown. Remove and enjoy.

Pea Puree (optional):

1. Melt the butter in a saucepan over medium heat, then add the garlic and shallot. Cook for a few minutes until softened and fragrant.
2. Add the frozen peas and stock. Bring to a simmer, then cook for a further 2 minutes.
3. Remove ¼ cup of liquid from the pan, then transfer the remaining mixture to a food processor. Blend until smooth, then taste. Add salt and pepper as needed, as well as the mint. Blitz again until completely smooth. Adjust consistency to suit your taste using the reserved stock.

Herb Sauce (optional):

1. Combine all ingredients in a small bowl. Taste and adjust seasonings. Set aside.

Notes

• If your fish cakes are feeling a little too soft after shaping, we recommend placing them in the freezer for around 10minutes to help firm them up. This will make them easier to work with when applying the egg wash and breadcrumbs.

Taste the Skipper Otto difference today! Dive into our unique model and how it works, and learn more about small-scale, independent fishing families.