Salmon patties of potato cakes are a great favorite all around the world as a snack, lunch or main meal dish when served with salad or vegetables. They are simple to prepare and cook and are healthy, with the salmon being a great source of omega 3 fatty acids and protein.
Minimizing the amount of fat used when cooking patties helps, as well as choosing healthy oils. Baking the patties rather than frying reduces their fat content. Adding herbs, onions and vegetables to the mix, and using wholemeal flour or breadcrumbs increases the fiber content.
There are many other patties and potato cakes recipes to try, including those using other fish and various seafood options.
This article includes the best patties and potato cake recipes from around the globe based on various meats: Beef, Pork, Chicken. See a collection of delightful Vegan patties recipes as well.
Boil the potatoes in a saucepan of salted water for 8-10 minutes or until just tender. Place the potatoes in a bowl, and then drain and mash the potatoes while hot. Cover the bowl and set aside in the refrigerator until the mashed potatoes are cold. Next, add the pepper, salt, egg, green onions, lemon rind, dill, parsley and salmon to the cold potato and mix thoroughly. Divide the mixture into about 8 portions, to make 8 patties. Wet your hands and shape each portion of the mixture into a disk shaped patty, flattening the 'balls' a little. Toss the patties in the breadcrumbs to create a thin coating. Place the patties on a tray, and then cover and set aside in your refrigerate for 45-60 minutes to chill before cooking them. Spray a shallow baking tray with olive oil. Preheat your oven to 200 degrees C (390 degrees F). Lightly spray the top and bottom of the patties with olive oil. Place the patties on the tray and bale for 15 minutes. Then, flip over and cook for another 10-15 minutes until both sides are light brown in color. Drain the patties on paper towels in a colander. Serve warm with lemon wedges and a sauce.
Pre-heat your grill. Boil the potatoes in salted water for 10-15 minutes until just tender. Drain in a colander and let them dry briefly, and then mash. Season the salmon with salt and pepper and grill for 5-7 minutes until just cooked. Allow to cook and then separate into large flakes. Add the ketchup, zest, mustard, herbs, salt and pepper for seasoning with the mashed potato. Fold in the salmon pieces, gently so they do not break apart. Shape the mixture into 4-6 fish cakes. Place the flour, beaten egg and breadcrumbs in three separate dishes. Dip the cakes into the flour, then into the egg, and finally into the breadcrumbs. Heat the sunflower oil in a large heavy pan to moderate. Fry the cakes, two at a time, for 3-4 minutes for each side, or until they are a deep golden color. Serve warm with salad and lemon wedges.
Mix all the ingredients, apart from the oil with the mashed potatoes. Heat the vegetable oil in heavy metal pan to moderate-high. Shape the potato mixture into balls and then flatten into a patty shape. Fry the potato cakes for about 5 minutes per side, or until golden brown. Remove and drain on paper towels. Serve warm.
Combine the mince, carrot, egg yolk, onion, garlic and sauce in a large bowl. Shape the mixture into 4 medium-size balls and then flatten into patties. Place on a plate, cover and set aside in the refrigerator for 30-45 minutes. Heat the oil in a large frying pan over moderate to high heat. Grill or barbecue the patties, two at a time, for about 4-5 minutes for each side, or until browned and cooked through. Serve on rolls with the salad.
Boil or steam the potatoes until tender. Then, mash and set aside to cool in the refrigerator for 45-60 minutes. Add the tuna, corn, celery, carrot, parsley and egg yolk to the mashed potato and combine well. Season with salt and freshly ground black pepper, and shape into
12 patties. Toss each patty in breadcrumbs to coat. Heat the oil in a frying pan over medium-high heat. Fry the patties, four at a time, until they are golden brown on both sides. Drain in paper towels when cooked. Serve warm with sweet chilli sauce and lettuce leaves and salad.
Chop the chickpeas or pulse in a food processor or blender until roughly chopped. Place in a large bowl and add the curry powder, 1/2 cup yogurt, egg and breadcrumbs and mix well to combine. Fold in the green onions and coriander. Season with salt and freshly ground black pepper. Shape into medium-size balls using about 2 tablespoons of the mixture and flatten into patties. Place the patties on a plate and set aside in the refrigerator for 30-60 minutes. Heat the oil in a pan over medium heat, and fry the patties in small batches Cook for 3-4 minutes on each side, until golden brown in color. Mix the chutney with the remaining yohurt and serve warm with salad.
Place the spring onion, chilli, coriander root, curry paste, fish sauce, breadcrumbs, egg and chicken mince in a bowl and mix with a wooden spoon or your hands. Shape into 18-24 small, slightly flattened patties with 1-2 tablespoons of mixture. Set aside to chill for 15 minutes in the refrigerator. Next, heat the heat oil in a heavy frying pan over moderate to high heat. Fry the patties for about 2-3 minutes for each side or until cooked through. Serve cakes with the lettuce leaves, lime wedges and sweet chilli sauce.
Mash the potatoes and beans together in a large bowl. Using a tablespoon shape portions of the mixture into 6-12 slightly flattened patties. Heat the oil in a large heavy skillet over moderate heat. Shallow fry the patties until golden brown on both sides (about 5 minutes per side). Drain on paper towels as they are cooked and serve hot with your favorite sauce, such as spicy peanut sauce, salsa, barbecue or mustard sauce.
Pre-heat the oven to 400 degrees F (200 degrees C). Add the baked sweet potato and beans to a large mixing bowl and mash well. Add the onion and mix well. Add the remaining burger ingredients and combine well until thick mixture. Heat a skillet over high moderate-heat heat and add the coconut oil. Withdraw portion of the mixture to make 6-8 medium-size patties. Roll the patties in Panko breadcrumbs, if using them. Fry the patties for 1-3 minutes on each side, or until lightly brown in color. Finish cooking by placing the patties on a baking tray and bake for 10-15 minutes, until cooked through.
Fry the onion and garlic, and set aside to cool. Dice the fish and shrimp into small pieces (about the size of a peanut size chunks). Mix all the ingredients together in a bowl. Using your hands shape portions of the mixture into 6, slightly flattened crab cakes or patties. Place them on a plate and set aside to chill in the refrigerator for 30-60 minutes. To cook, heat 3 tablespoons of butter with a similar quantity olive oil in a heavy pan over moderate heat. Cook the patties for about 15 minutes per side, until brown on the outside and cooked in the center.
Combine the whisked egg, coriander, mint, mince and 1/4 cup of sweet chilli sauce in a medium-size bowl. Season with salt and pepper, and mix well. Mix well. Shape into about 8 patties. Place onto a baking tray and refrigerate for 1-2 hours. Preheat a heavy frying pan over moderate heat. Cook the patties in small batches for about 5 minutes on each side, or until they are light brown on the outside and cooked right through. Serve on buns with the cucumber strips, lettuce, fresh herbs and sweet chilli sauce.