1. Place potatoes in a pot, cover with water and add 1tsp salt. Bring to a boil over high
heat, reduce heat to medium-low and simmer until potatoes are tender, about 15
minutes. Drain; mash with butter until smooth. Set aside to cool.
2. Stir salmon, dill, parsley and scallions into potato mixture. Taste; add additional salt
and pepper if desired. Beat 1 egg; stir into potato mixture. Cover and chill for at least
3. Divide mixture into 6 pieces; shape into disks. Beat remaining egg. Place flour and
bread crumbs in shallow bowls. Coat a disk with flour, dusting of excess, dip in egg,
then dip into bread crumbs; pat to adhere. Repeat with remaining disks. (Cakes may
be kept covered and chilled for up to 2 days).
4. Warm oil in a large skillet over medium-low heat. Working in batches, fry cakes until
heated through, 7 to 8 minutes per side.
Wipe the skillet out and add more oil in between batches. This will prevent extra crumbs from burning in the pan.
Per Serving: 452 cal
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (24%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 151.2mg||47 %|
|Sodium 430.4mg||15 %|
|Potassium 1098.6mg||29 %|
|Total Carbohydrate 76.5g||23 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 71.4g|
|Protein 15.3g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 478
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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