Potato Fish Cakes are delicious and healthy. They are great hot or cold and perfect for meal prepping. Eat on their own as an appetizer or as a main course with a side of salad.

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Years ago I saw a recipe for Potato Fish Cakes in a cooking show. I loved the idea as I’ve never seen mashed potatoes and fish combined that way. That was before everything was on the Internet and I’ve lost the recipe since.

I’ve been making Potato Fish Cakes over the past few years and the recipe got simpler and simpler every time. I love it as a way to use up leftover mashed potatoes or when I don’t really have any inspiration.

These Potato Fish Cakes are delicious and flavourful. They are great hot or cold. Perfect as an appetizer or a light main course with a side of salad. Since they can be eaten cold, they are also great for meal prep lunches. They are also healthy and gluten-free.

Ingredients to make Potato Fish Cakes

Boiled potatoes
Poached salmon
Egg
Parsley or dill
Seasoning (I use salt, pepper, chili powder but you can use your favourite seasoning)
Oil for pan-frying

How to make Potato Fish Cakes

Mash the boiled potatoes with a fork or a potato masher.
Flake the poached salmon into bite-sized pieces.
Mix potatoes and salmon together.
Add the egg, herbs, seasonings, and mix until well combined.
Shape into patties. Make larger patties if eaten for lunch/dinner or smaller for appetizers.
Heat the oil in a pan until hot.
Pan fry on one side until crispy, flip and fry on another side until crispy and heated through.
Serve with a squeeze of lemon and some yogurt sauce or aioli.

More Salmon Recipes

Instant Pot Fish and Potato Soup (one of my more popular recipes)
Instant Pot Creamy Salmon Pasta

Variations for Potato Fish Cakes

Potatoes
- If you already have leftover mashed potatoes, you can use them as well.
- Make sure that the prepared mashed potatoes aren’t too thin, they need to be pretty firm. If they are too thin, you might need to add flour to thicken the Potato-Fish mixture.
- Also, adjust the seasoning if the prepared mashed potatoes are already seasoned.

Salmon
- I love making Instant Pot Poached Salmon. It’s easy and delicious!
- You can use your favourite way of poaching salmon.
- Alternatively: you can use canned salmon! I’ve done that and the Potato Fish Cakes with canned salmon are just as delicious!
Herbs
- I like using dill with fish or parsley.
- You can use any other herbs you like, for example thyme or tarragon.

Tips for making Potato Fish Cakes

I prefer making these Potato Fish Cakes using my non-stick pans. However, as you can see in the video, I used stainless steel pan.

In order for the potato cakes to not stick to the stainless steel pan, it is imperative that the oil is very well heated. The moment you put the cakes into the pan, they should sizzle. If they don’t sizzle, the oil isn’t hot enough and they will most likely stick.

Also, when cooking on stainless steel pan, if you used hot enough oil and the food is still sticking, it means it’s just not ready to be flipped yet. The moment the cakes are crispy enough and ready to be flipped, they won’t stick anymore!

I like cooking these Potato Fish Cakes with a lid first, this way they heat through faster. Then I finish them without the lid so that they get crispy. Remember, both potatoes and fish are already cooked, and only egg mixed into the potatoes needs to be cooked.

More Potato Cakes Recipes:

More Fish Cakes Recipes:

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