Salmon And Leek Potato Cakes Recipe

Recipe By Slurrp

These salmon and leek potato cakes are a delicious and nutritious dish that can be enjoyed as a main course or appetizer. Made with fresh salmon, leeks, and potatoes, these cakes are packed with flavor and have a crispy exterior. The combination of the tender salmon, fragrant leeks, and creamy potatoes creates a delightful texture and taste. Serve these cakes with a side salad or tartar sauce for a complete meal. They can also be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

4.4
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Rate
1hr 25minstotal
1hr Prep
25minsCook
1hr 25m.total
1hr Prep
25m.Cook
Salmon And Leek Potato Cakes
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Ingredients for Salmon And Leek Potato Cakes Recipe

  • 1/2 Large Potatoes, Peeled And Cubed
  • 1/4 Leek, Thinly Sliced
  • 50 gram Fresh Salmon Fillet, Cooked And Flaked
  • 0.13 cup Breadcrumbs
  • 1/4 Egg, Beaten
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 tablespoon Oil, For Frying

Directions: Salmon And Leek Potato Cakes Recipe

Cooking Directions

  • STEP 1.Start by cooking the potatoes in boiling water until they are tender. Drain and mash them.
  • STEP 2.In a separate pan, sauté the leeks until they are soft and translucent. Set aside.
  • STEP 3.In a large bowl, combine the mashed potatoes, sautéed leeks, flaked salmon, breadcrumbs, egg, and seasonings. Mix well.
  • STEP 4.Form the mixture into patties and refrigerate for 30 minutes to firm up.
  • STEP 5.Heat some oil in a skillet over medium heat. Cook the potato cakes for about 4-5 minutes on each side, until they are golden brown and crispy.
  • STEP 6.Serve the salmon and leek potato cakes hot with a side salad or tartar sauce.
  • STEP 7.To store, allow the cakes to cool completely and then transfer them to an airtight container. They can be refrigerated for up to 3 days.
  • STEP 8.To reheat, place the cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Cooking Tips

  • Make sure to drain the cooked potatoes well to remove excess moisture before mashing.
  • You can use fresh or canned salmon for this recipe. If using canned salmon, make sure to drain it well.
  • For extra flavor, you can add some chopped fresh herbs like dill or parsley to the potato mixture.
  • If you prefer a gluten-free version, you can use gluten-free breadcrumbs or substitute them with almond flour.
  • To make the potato cakes ahead of time, you can prepare the mixture and refrigerate it overnight. Cook the cakes just before serving.

Storage and Serving

  • These salmon and leek potato cakes can be served as a main course with a side salad or as an appetizer.
  • Leftover cakes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
  • Serve the potato cakes hot with a dollop of tartar sauce or a squeeze of lemon juice for added freshness.
Nutrition
value
572
calories per serving
13 g Fat29 g Protein82 g Carbs6 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    29g
  • Carbs
    82g
  • Fiber
    6g

MacroNutrients

  • Carbs
    82g
  • Protein
    29g
  • Fiber
    6g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    252mg
  • Iron
    7mg
  • Vitamin A
    259mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    79mg
  • Vitamin B9
    663mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    36mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    2mg
  • Phosphorus
    355mg
  • Selenium
    56mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp