Ingredients

  • 2 cups cooked salmon, flaked
  • 2 cups mashed potatoes
  • 1 small zucchini, grated and squeezed dry
  • ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • ½ cup breadcrumbs
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2–3 tbsp olive oil, for frying

Instructions

  1. In a large bowl, combine salmon, mashed potatoes, zucchini, onion, garlic, parsley, egg, lemon juice, mustard, paprika, salt, and pepper.
  2. Add breadcrumbs and mix until the mixture holds together. Add a little more breadcrumbs if too soft.
  3. Shape into 6–8 thick patties.
  4. Refrigerate for 20–30 minutes to firm them up.
  5. Heat olive oil in a skillet over medium heat.
  6. Fry the patties for 4–5 minutes per side, until deeply golden and crispy.
  7. Transfer to a paper-towel-lined plate.
  8. Garnish with fresh parsley and serve with lemon wedges.

Prep: 20 min | Chill: 20–30 min | Cook: 10 min | Serves: 6–8 cakes