Salmon & corn cakes

Salmon & corn cakes

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  • 0:20 Prep
  • 0:10 Cook
  • Capable cooks

Combine mashed potato and canned salmon to make these family friendly patties.

Featured in
Lunch recipes, Fish recipes


  • 475g mashed potato
  • 1 corn cob, kernels removed
  • 210g can red salmon, medium, drained, flaked
  • 1/4 cup chopped fresh continental parsley
  • 1 cup (90g) purchased dried breadcrumbs
  • 1 egg
  • Canola oil, to shallow frying
  • Sweet chilli sauce, to serve
  • Coral lettuces, torn, washed, to serve
  • Lemon wedges, to serve


  • Step 1
    Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Use your hands to mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat to make 12 patties. Refrigerate for 30 minutes.
  • Step 2
    Heat the oil in a large non-stick frying pan over a medium-high heat. Add half the salmon and corn patties and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties.
  • Step 3
    Serve with sweet chilli sauce, lettuce leaves and lemon wedges.

  • Author: Alison Roberts
  • Image credit: John Paul Urizar & Ian Wallace
  • Publication: Fresh Living



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