Looking for a delicious way to transform last night’s mashed potatoes into a satisfying breakfast? These salmon and mashed potato breakfast cakes are the perfect answer. Crispy on the outside, soft and flavorful on the inside, they’re a clever fusion of comfort food and morning fuel. Packed with protein-rich salmon and seasoned just right, these cakes make a hearty, savory start to your day. Great on their own, with eggs, or tucked into a breakfast sandwich. Whether you’re using canned salmon or a fillet from last night’s dinner, this recipe is a simple, tasty way to reduce food waste and elevate your breakfast game.
Ingredients:
Salmon cakes:
1/4 cup Scallions
1 1/2 cups leftover mashed potatoes
1/3 cup red bell peppers
1 teaspoon Dijon Mustard
1 tablespoon mayo
1 1/2 teaspoon old bay
1/4 teaspoon black pepper
2 tablespoon fresh dill, chopped
1 tablespoon lemon juice
3 garlic cloves, minced
1 14oz can pink salmon/1lb fresh salmon
1 egg, beaten
1 teaspoon oil, plus more for frying
Breading:
1 cup panko breadcrumbs
1 teaspoon salt
1 egg, beaten
Spicy aioli:
1/2 cup Mayo
1/4 teaspoon Smoke paprika
2 teaspoon Lemon juice
1 teaspoon Garlic paste
1 tablespoon Frank’s red hot
1/4 cayenne pepper powder
1/4 teaspoon old bay
Salmon cakes directions:
In small skillet add 1 teaspoon oil cook peppers for 2 mins until soft. Add scallion garlic sauté for 1 min transfer to mixing bowl. Let cool for 5 mins. Add mustard, mayo, old bay, dill, and lemon juice. Mix until well combined. Gently fold in mashed potatoes and salmon. Not over mixing. Cover mixture and refrigerate for 20 minutes.
Spoon out 1/3 cup of salmon mixture and form into 4-inch cakes. Season breadcrumbs with salt in a shallow dish. Dip cakes into beaten eggs, then coat with breadcrumbs. Transfer to a plate, repeat with remaining cakes. Heat 1/2 inch of oil over medium heat cook on each side for 3-4 minutes until golden brown.
Spicy aioli directions:
Add ingredients to a small mixing bowl. Whisk together until well mixed. Cover and refrigerate or serve immediately.
