fried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato pattiesfried salmon & potato patties

Here’s a clever and easy way to use up your salmon and/or mashed potatoes leftovers from a previous meal. Add a few extras for flavoring and texture, perhaps a little sauce and salad and the meal is ready !

The patties or fish cakes can be served as is, on plate for adults or even sandwiched in a bun for kids, using the same sauce and salad for both.

The mixture in itself is sticky and moist enough that I feel no need to add another egg into it, and I just use the beaten egg as a coating, alongside the flour and breadcrumbs, but feel free to add some into the mixture if yours seems dry.

The extra flavors are fresh herbs, as well as lemon zest, green onion and garlic, with a few crushed fennel, celery and anis seeds for more complex flavor.

A little trick is to boil the potatoes in fish stock and/or vegetable broth to accentuate the overall taste intensity.

Enjoy leftovers by making new & equally satisfying stuff with them … :)

fried salmon & potato patties


4 patties x 100 grams each


  • 175 grams (1 ¼ cups) salmon flakes (or pre-cooked salmon)
  • 25 grams (2 tbsp) grated spring onions
  • 5 grams (1 ½ tsp) crushed garlic
  • 2 grams (2 tbsp) fresh flat-leaf parsley
  • 1 gram (1 tbsp) fresh dill
  • 1 gram (1 tbsp) fresh chives
  • 2,5grams (½ tsp) fine sea salt
  • 0,5 gram (¼ tsp) fennel seeds, crushed
  • 0,5 gram (¼ tsp) anis seed, crushed
  • 0,5 gram (¼ tsp) celery seed, crushed
  • 0,5 gram (¼ tsp) black pepper, crushed
  • 0,5 gram (¼ tsp) lemon zest
  • 250 grams (2 cups) potatoes
  • 250 ml (1 cup) fish stock (or water)
  • 250 ml (1 cup) vegetable broth (or water)
  • 32 grams (¼ cup) all-purpose flour
  • 55 grams (¼ cup) egg, beaten
  • 52 grams (¼ cup + 2 tbsp) breadcrumbs
  • 120 ml (½ cup) vegetable oil (for frying)


  • boil the peeled and cubed potatoes in 2 cups of fish and vegetable broth for 30-35 minutes until tender, then drain and let cool and coarsely mash
  • *note : if using water instead of broth, add 1 ½ tsp salt and 1 ½ tsp white vinegar to the boiling water …
  • add the remaining ingredients (salmon flakes, onions, garlic, lemon zest, dried spices and fresh herbs, salt and pepper and combine until well mixed and chill in the refrigerator
  • shape 4 patties of 115 grams each with the chilled mixture and chill again if too soft, then coat with the flour, then the beaten egg and then the breadcrumbs and place on a sheet of baking paper and chill until ready to fry them
  • when ready to fry them, heat the oil at medium-high heat and fry them in a non-stick pan for several minutes on each side until golden
  • serve 2 warm patties with a slice of lemon and a green salad with onions, fresh herbs and yellow cherry tomatoes.