Salmon Cakes
Elevate your weeknight dinners with these flavorful and easy Salmon Cakes made from canned salmon and baked potato.
Calories per serving: 246kcal
Ingredients
- 1 (1) potato, baked, small
- 14 ounce (396.89 g) pink salmon, canned
- 1 teaspoon (0.99 teaspoon) capers
- 1 teaspoon (0.99 teaspoon) dehydrated onion
- 1 teaspoon lemon juice
- 1/2 teaspoon (0.49 teaspoon) Mis Ruben's Fish Magic
1 tablespoon (0.99 tablespoon) mayonnaise- 1/4 cup (27 g) bread crumbs
Breading
- 1/4 cup (27 g) bread crumbs
Instructions
- Mise en place
- Remove the skin from the baked potato.
- Use the pasta blade for your food processor.
- Put the peeled potato in the food processor.
- Drain the salmon and add it to the food processor.
- Add the seasonings.
- Add the mayonnaise and bread crumbs.
- Pulse until the mixture forms a ball. Remove the ball from the food processor.
- Divide the mixture into four patties. Put the remaining breadcrumbs on a cutting board and press the cakes into the crumbs on both sides. Put the patties in the refrigerator to rest for about 30 minutes.
- Cook in the air fryer at 400 °F (204 °C) for 10 minutes.
- Serve with tartar sauce if desired.
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