helpful hints
Beat egg separately in small bowl before adding

Canned salmon is already salted

For added flavor and a crunchier texture, use cornmeal instead of flour for dusting

Turn carefully so patties won’t break and oil won’t splatter. Do not overcook.

make ahead tips
Salmon patties can be frozen after shaping for up to 2 weeks.  Place individual patties on a large plate or baking sheet and freeze.  Transfer to plastic bag or sealed container.  Thaw slightly before dusting and frying

Shaped cakes can also be shaped one day in advance.  Store in tightly covered container, between sheets of wax paper.  Dust with flour before frying. 

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Create delicious party food

Mini Salmon Cakes 
Makes about 20 2-inch patties or 4 large salmon cakes

1 small baking potato
Pinch salt
1 14-ounce canned salmon, drained and large bones removed
1 garlic clove, minced
4-5 green onions, white and some of the green, finely chopped 
Salt and freshly ground black pepper
1 large egg, slightly beaten

All purpose flour for dusting
Vegetable oil for cooking

Lemon wedges, tarter sauce, mango chutney, crisp crackers or mini dinner rolls, to serve

Peel potato and cut into small cubes. Boil in water with salt until fork tender.  Drain well.  Place in large bowl and  mash with a potato masher or fork until fairly smooth.   Add prepared salmon, garlic, green onion, and salt and pepper to taste, and egg.  Mix well.  Cover bowl and and let chill for 30 minutes.  

Spread flour on a large paper plate or waxed paper.  Add a little flour to hands and shape salmon mixture into two-inch patties and then flatten slightly.  Shake off the excess.  

Heat about 1/2-inch of oil in large, heavy-bottom skillet, over medium-high heat.  Cook salmon patties until golden brown, about 2 minutes on each side. Transfer to plate lined with paper towels to briefly drain.  Serve warm or at room temperature