From Leftovers to Wow: My Sun-Kissed Salmon & Potato Patties!

You know those moments in the kitchen when you’re staring at leftovers and a little bit of magic just happens? That’s exactly how these Sun-Kissed Salmon and Potato Patties came to be a staple in my house. I had some leftover mashed potatoes from Sunday dinner and a bit of baked salmon that was too good to waste. A little lemon zest here, a sprinkle of oregano there (a happy accident, initially meant for something else!), and suddenly, these incredibly flavorful, golden little patties were born. My family devoured them, and I knew I had a winner!

If you’re looking for a dish that’s quick enough for a weeknight, uses up common leftovers brilliantly, and tastes like a little ray of sunshine, you’ve absolutely got to try these. They’re comforting, surprisingly light, and just so satisfying.

Why You’ll Fall in Love with This Recipe

I get it, fish cakes can sometimes be a bit… meh. But not these! Here’s why this recipe just works:

  • Sunshine Flavors: That combination of flaky salmon, creamy potato, fresh parsley, zesty lemon, and a hint of oregano? It’s a Mediterranean dream that brightens everything up.
  • Master of Disguise (for Leftovers!): This is honestly one of my favorite ways to transform leftover cooked salmon and mashed potatoes into an entirely new and exciting meal. No more boring next-day repeats!
  • So Quick, So Easy: Seriously, if your potatoes and salmon are already cooked, you can have these beauties on the table in under 30 minutes. Perfect for those “what’s for dinner?!” evenings.

What You’ll Need (Your Shopping List!)

Here’s a quick rundown of the ingredients. Nothing too fancy, just good, wholesome stuff!

For the Patties:

  • 8 oz (227g) cooked salmon, flaked – Any cooked salmon works! Leftover baked or pan-fried is perfect. If you’re using canned, make sure to drain it really well.
  • 1 1/4 cups (approx. 260-270g) chilled mashed potatoes – Cold leftovers are your best friend here; they help the patties hold their shape.
  • 1 small egg (approx. 44g), lightly beaten – This is our binder, helping everything stick together.
  • 1 Tbsp fresh Italian parsley, finely chopped – Fresh is fantastic, but if you only have dried, use about 1 teaspoon.
  • 1/2 tsp lemon zest – Don’t skip this! It adds such a lovely brightness.
  • 1/4 tsp dried oregano – That little hint of the Mediterranean.
  • 1/8 to 1/4 tsp salt – Adjust this based on how salty your mashed potatoes and salmon already are.
  • Freshly ground black pepper, to taste – Because, pepper!

For the Coating:

  • 1 small egg (approx. 44g) – For the egg wash that helps the breadcrumbs stick.
  • 2 tsp water – Thins out the egg wash a bit.
  • 2/3 cup (approx. 75g) plain breadcrumbs – Panko breadcrumbs work great too if you want extra crunch!
  • Pinch of salt and pepper for breadcrumbs (optional) – Just a little extra seasoning for the coating.

For Pan-Frying:

  • 2-3 Tbsp olive oil, or as needed – Good quality olive oil adds to the flavor.

Let’s Get Cooking: Step-by-Step to Patty Perfection!

Alright, ready to make some magic? Here’s how we do it:

  1. First things first, grab a medium bowl. Add your flaked salmon, those chilled mashed potatoes, the beaten egg (the one for the patty mixture!), chopped parsley, lemon zest, dried oregano, salt, and a few grinds of black pepper.
  2. Using a fork, gently mix everything together until it’s just combined. You want the salmon to break up a bit, but try not to overmix, or the texture can get a little dense. Pro Tip: If your mixture feels a bit too soft to shape easily, cover the bowl and pop it in the fridge for 30 minutes to an hour. Chilling really helps it firm up!
  3. Time to set up your dredging station! In one shallow dish (a pie plate works well), whisk the other small egg with the 2 teaspoons of water. In a separate shallow dish, spread out your breadcrumbs. If you’re using that optional pinch of salt and pepper for the crumbs, stir it in now.
  4. Now, let’s shape these beauties. Divide the salmon mixture into 6 equal portions and gently form them into medium-sized patties. Think classic burger patty size, but maybe a tad smaller.
  5. Take one patty and carefully dip it into the egg wash, making sure it’s coated on all sides. Let any extra egg drip back into the dish.
  6. Immediately transfer the egg-coated patty to your breadcrumbs. Gently press the crumbs onto all sides so you get a nice, even coating. This crispy layer is a game-changer!
  7. As you finish coating each patty, place it on a clean baking sheet or a large plate.
  8. Let’s fry! Heat the olive oil in a large non-stick skillet over medium heat. You’ll know the oil is ready when it shimmers a little.
  9. Carefully place the patties into the hot skillet. Don’t overcrowd the pan! Cook them in two batches if you need to. This helps them cook evenly and get that beautiful golden crust.
  10. Cook for about 3-5 minutes on the first side, or until they’re gorgeously golden brown and crispy.
  11. Gently flip those patties and cook for another 3-5 minutes on the other side, until they match that lovely golden color and are heated all the way through. If your pan looks a bit dry during cooking, feel free to add a tiny bit more olive oil.
  12. Once they’re cooked to perfection, transfer them to a plate lined with paper towels. This little step helps drain off any excess oil, keeping them nice and crisp.
  13. Serve them up warm and wait for the compliments!

My Go-To Tips for Success

A few extra pointers to make sure your salmon patties are absolutely perfect:

  • Herb Swaps: While I love parsley and oregano here, feel free to experiment! Fresh dill would be amazing, or even some finely chopped chives.
  • Spice It Up: A tiny pinch of red pepper flakes in the patty mixture can add a nice, subtle kick if you like a bit of heat.
  • Don’t Have Leftover Mashed Potatoes? You can absolutely make some fresh! Just let them cool down completely (chilling is even better) before mixing them into the patties.
  • Avoiding the Dreaded Fall-Apart: Chilled mashed potatoes are key! Also, ensure your salmon is well-drained. If the mixture is too wet, they might struggle to hold their shape. That refrigeration trick for softer mixtures is your secret weapon.
  • Storage Savvy: Cooked patties can be stored in an airtight container in the fridge for 2-3 days. Reheat them in a skillet or the oven to keep them crispy (microwaving can make them a bit soft). For longer storage, check out the freezing notes below!

Delicious Ways to Serve & Pair

These Sun-Kissed Salmon Patties are fantastic on their own, but here are a few ideas to turn them into a full meal:

  • Simply Classic: Serve with a big wedge of lemon for squeezing and a dollop of tartar sauce or a creamy dill yogurt sauce.
  • Light & Fresh: Pair them with a simple green salad tossed in a zesty vinaigrette, or some steamed asparagus or green beans.
  • Cozy Comfort: For a heartier meal, a side of roasted sweet potato wedges or a quinoa salad would be lovely.
  • Drink Up: A crisp white wine like a Sauvignon Blanc or Pinot Grigio complements the salmon beautifully. A light lager or even a refreshing iced tea also works wonders.
  • Perfect For: A quick weeknight dinner, a lovely weekend lunch, or even made a bit smaller as an impressive appetizer!

Sun-Kissed Salmon and Potato Patties

A delightful Mediterranean-inspired twist on classic fish cakes, these patties are packed with flavor from fresh herbs and lemon zest, making them perfect for a satisfying meal.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 3

Ingredients
  

For the Patties:

  • 8 oz 227g cooked salmon, flaked
  • 1 1/4 cups approx. 260-270g chilled mashed potatoes (leftover is ideal)
  • 1 small egg approx. 44g, lightly beaten
  • 1 Tbsp fresh Italian parsley finely chopped
  • 1/2 tsp lemon zest
  • 1/4 tsp dried oregano
  • 1/8 to 1/4 tsp salt adjust to taste, especially if potatoes are unsalted
  • Freshly ground black pepper to taste

For the Coating:

  • 1 small egg approx. 44g
  • 2 tsp water
  • 2/3 cup approx. 75g plain breadcrumbs
  • Pinch of salt and pepper for breadcrumbs optional

For Pan-Frying:

  • 2-3 Tbsp olive oil or as needed

Instructions
 

  • In a medium bowl, gently combine the flaked salmon, chilled mashed potatoes, the small beaten egg (for the mixture), finely chopped fresh parsley, lemon zest, dried oregano, salt, and freshly ground black pepper.
  • Mix with a fork until all ingredients are just incorporated. Be careful not to overmix; the salmon should be broken into smaller pieces but retain some texture. If the mixture feels too soft to easily shape, cover the bowl and refrigerate for at least 30 minutes to an hour, which will help it firm up.
  • Set up your coating station: In a shallow dish or bowl, whisk the other small egg with the 2 teaspoons of water. In a separate shallow dish, spread out the plain breadcrumbs and, if desired, season them with a little salt and pepper.
  • Divide and shape the salmon-potato mixture into 6 medium-sized patties (this will provide 2 patties per serving). Handle the mixture gently.
  • Carefully dip each patty into the egg wash, ensuring it's fully moistened on all sides. Allow any excess egg to drip off.
  • Immediately transfer the egg-washed patty to the dish of breadcrumbs. Dredge the patty, pressing lightly so the crumbs adhere evenly to all surfaces, creating a complete coating.
  • Place the coated patties on a clean baking sheet or large plate as you finish them.
  • Heat the olive oil in a large non-stick skillet or frying pan over medium heat. The oil is ready when it shimmers slightly.
  • Carefully place the salmon patties into the hot skillet, ensuring not to overcrowd the pan (cook in two batches if necessary to maintain an even cooking temperature and make flipping easier).
  • Pan-fry the patties for approximately 3-5 minutes on the first side, or until they are a rich golden brown and crispy.
  • Gently flip the patties and cook for an additional 3-5 minutes on the other side, until equally golden brown and heated through. If the pan seems too dry during cooking, you can add a little more olive oil.
  • Once cooked, transfer the golden patties to a plate lined with paper towels to absorb any excess frying oil.
  • Serve warm, perhaps with a wedge of lemon, a dollop of yogurt-dill sauce, or a fresh side salad.

Notes

  • Freezing: These patties freeze exceptionally well. After coating (step 7), arrange them in a single layer on a baking sheet and place in the freezer until solid. Once frozen, transfer them to a freezer-safe bag or container, placing parchment or waxed paper between layers to prevent sticking.
  • Reheating Frozen Patties: Thaw the patties in the refrigerator overnight before pan-frying as per the recipe. Alternatively, to cook from frozen, preheat your oven to approximately 200∘C (400∘F). Place frozen patties on a baking sheet and bake for 15-20 minutes, flipping them halfway through, until they are golden brown and heated thoroughly. An air fryer is also an excellent option for reheating, typically at around 190∘C (375∘F) for 10-15 minutes from frozen, flipping once.
Estimated Nutritional Information (per serving of 2 patties):
  • Calories: ~433 kcal
  • Protein: ~24.7 g
  • Fat: ~20.8 g
  • Carbohydrates: ~35.5 g
  • Fiber: ~2.4 g
  • Sugar: ~2.7 g
  • Sodium: ~633 mg
Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients used, such as the composition of leftover mashed potatoes, sodium content of breadcrumbs, and the precise amount of oil absorbed during frying. Adjust salt according to your potatoes' initial saltiness and dietary needs.

Give Them a Try – You Won’t Regret It!

Honestly, these Sun-Kissed Salmon and Potato Patties have become such a go-to in my kitchen. They’re easy, they’re flavorful, and they make leftovers feel like a five-star meal. I really hope you give them a whirl!

If you do make them, I’d absolutely love to see! Tag me in your photos or drop a comment below and let me know how they turned out for you. Happy cooking!

Save
Share
Send

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Stay Connected