Southern-Style Salmon or Seafood Cakes
These Southern-style seafood cakes bring a delightful twist to your dinner table, blending the rich flavors of leftover salmon (or tuna, crab, or chicken) with the comforting sweetness of cornbread. Perfect for utilizing leftovers, these cakes are enriched with creamy mashed potatoes and zesty bell peppers, making them both satisfying and packed with flavor. Serve them on a toasted bun for a delicious sandwich or enjoy them alone with a fresh salad for a lighter option. It's an incredibly versatile dish that can adapt to whatever proteins and binders you have on hand, ensuring that no ingredients go to waste while satisfying your cravings for something crispy and savory.
7
Servings
N/A
Calories
11
Ingredients
Ingredients
Salmon
1 1/2 cups (cooked, flaked)
Mashed Potatoes
1/2 cup (prepared)
Bell Pepper
1/2 cup (diced (any color))
Mayonnaise
1/2 cup (plain)
Egg
1 (lightly beaten)
Cornbread
1/2 cup (crumbled (more if needed))
Horseradish Sauce
2 tablespoons (prepared)
Dill
1 tablespoon (fresh or dried)
Lemon Juice
1 tablespoon (fresh)
Hot Sauce
1 tablespoon (to taste)
Oil
3-4 tablespoons (for frying)
Instructions
1
In a mixing bowl, combine the mashed potatoes, mayonnaise, horseradish sauce, hot sauce, and lemon juice. Blend these ingredients together until smooth and creamy.
2
Gently fold in the flaked salmon, dill, beaten egg, and diced bell pepper to the mixture, ensuring that everything is well combined without breaking up the salmon too much.
3
Gradually add the crumbled cornbread, mixing until the mixture holds together. You can add more cornbread if needed to achieve a moldable consistency.
4
Form the mixture into patties, ensuring they are compact to avoid falling apart during cooking.
5
Heat the oil in a large skillet over medium heat. Place the patties in the skillet without overcrowding, and cook for 4-5 minutes on each side or until they develop a golden brown crust.
6
Remove the cakes from the skillet and drain on paper towels. Serve warm, either on a bun or alongside a fresh salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Southern-Style Salmon or Seafood Cakes?
These are savory patties made from flaked salmon or other proteins like crab or tuna, combined with mashed potatoes and cornbread, then fried until golden brown.
Can I use a different protein besides salmon?
Yes, this versatile recipe allows you to substitute salmon with tuna, crab, or even cooked chicken.
What acts as the binder in these seafood cakes?
The primary binders used are mashed potatoes, a lightly beaten egg, and crumbled cornbread.
How many servings does this recipe provide?
This recipe is designed to yield 7 servings.
What kind of cornbread should I use?
You should use 1/2 cup of crumbled cornbread; you can add a bit more if the mixture needs more consistency to hold its shape.
Do I need to cook the salmon before making the cakes?
Yes, the recipe requires 1 1/2 cups of salmon that is already cooked and flaked.
What vegetables are included in the mixture?
The recipe calls for 1/2 cup of diced bell peppers, and you can use any color you prefer.
How long do I need to fry the patties?
Cook the patties for 4-5 minutes on each side until they develop a golden brown crust.
What is the first step in preparing the mixture?
Start by blending the mashed potatoes, mayonnaise, horseradish sauce, hot sauce, and lemon juice until the mixture is smooth.
How much oil is needed for frying?
You will need approximately 3-4 tablespoons of oil in a large skillet.
Can I use dried herbs?
Yes, for the dill, you can use either 1 tablespoon of fresh dill or the equivalent in dried form.
What should I do if the patties are falling apart?
Ensure the patties are formed compactly and add a little extra crumbled cornbread if the mixture is too wet to hold its shape.
Is there a suggested way to serve these cakes?
They are delicious served on a toasted bun as a sandwich or alongside a fresh salad for a lighter meal.
What gives these cakes a zesty flavor?
The combination of lemon juice, hot sauce, and horseradish sauce provides a tangy and zesty kick.
How much horseradish sauce is required?
The recipe calls for 2 tablespoons of prepared horseradish sauce.
Can I use any type of mayonnaise?
The recipe specifies 1/2 cup of plain mayonnaise.
Should I use fresh or bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, using 1 tablespoon.
What should I do after removing the cakes from the skillet?
Place the finished cakes on paper towels to drain any excess oil before serving.
Is the hot sauce mandatory?
The recipe suggests 1 tablespoon of hot sauce, but you can adjust this amount to your personal taste.
What temperature should I use for frying?
Heat the oil over medium heat to ensure the cakes cook through without burning the exterior.
Can I use leftover mashed potatoes?
Yes, this recipe is perfect for utilizing leftover prepared mashed potatoes.
How do I prepare the egg?
The single egg used in the recipe should be lightly beaten before being folded into the mixture.
Should I break up the salmon completely?
No, you should gently fold in the flaked salmon to avoid breaking it up too much, which maintains the texture.
Is this recipe good for meal prep?
Yes, the patties can be formed ahead of time and cooked when you are ready to eat.
How much mashed potatoes are needed?
You will need 1/2 cup of prepared mashed potatoes.
Can I use canned seafood?
Yes, canned salmon, crab, or tuna works well as long as it is thoroughly drained and flaked.
How many ingredients are in this recipe?
There are 11 total ingredients used to make these seafood cakes.
Can I bake these instead of frying?
While the recipe specifies frying for a crispy crust, you could bake them, though the texture will be less crunchy.
What makes this 'Southern-style'?
The use of crumbled cornbread and mashed potatoes as binders is a classic Southern variation on traditional fish cakes.
Can I double the recipe?
Yes, you can easily double the ingredients to serve a larger crowd, just ensure not to overcrowd the skillet during frying.