Salmon Cake Using Dehydrated US Potatoes

4.3 from 4 reviews


  • 2 cups Mashed potatoes made with Dehydrated US Potatoes
  • 2 cups flaked steamed salmon
  • 1 egg
  • juice of half a lemon
  • 1 tbsp mustard
  • 1/4 cup chopped fresh chives
  • 1 tbsp flour + more for dusting
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • olive oil for frying

Sriracha Lemon Sauce

  • 1/2 cup light mayonnaise (or regular if you prefer)
  • 4 tsp Sriracha sauce
  • juice of half a lemon
  • salt and pepper to taste

For Serving

  • Mixed Greens (lettuce, arugula)
  • cherry tomatoes
  • black olives
  • sliced or chopped cucumber


  1. Make the Sriracha Lemon Sauce: Combine mayo, sriracha and lemon juice in a small bowl. Mix well and season with salt and pepper. Set aside for later.
  2. Combine the mashed potatoes, flaked salmon, chives, lemon juice, mustard, flour, egg, salt and pepper in a large mixing bowl and mix well.
  3. If it’s too soft, you can add 1 more tbsp of flour.
  4. Form it into a ball the size of a golf ball (or bigger if you prefer) and dust it off with extra flour. Put it into a plate and when you’re done forming everything into a ball, chill in the fridge for at least 1 hour.
  5. After 1 hour, heat olive oil in a pan. Put the salmon balls in the pan and flatten them slightly to form a patty.
  6. Fry it until brown and crispy on the outside.
  7. Serve it on top of the salad made out of mixed greens, cherry tomatoes, cucumber and black olives AND Sriracha Lemon Sauce on the side.