Awesome recipe! We took the advice of another reviewer and added an extra egg and 1/4 cup of bread crumbs. We didn't have a single issue with any of the crumbling. Will definitely be making this again!
Love this recipe! Super easy and family friendly. Before attempting the recipe I read all of the reviews and I noticed several people stating theirs had fallen apart. I added an extra egg and about 1/4 of bread crumbs and mine came out perfect! Thank you for this recipe!
The first time I tried this recipe I was was overwhelmed by the taste of salt. I tried it again with fresh salmon and omitted the capers! This worked. They have a crispy crust and tender center. Thanx for sharing!raf
Easy but Bland My husband made these and he wasn't sure whether to thaw the potatoes first. I think he used them semi-thawed. The resulting patties needed at least twice the salt called for more oil maybe a bit more pepper and about four times the amount of sauce. Pros: Easy Cons: Bland
Work with it! Love this recipe. The flavors are well put together: fish potatoe onion dill. Sauce a nice complement. Cake crumbled apart while pan cooking so I put each cake into a muffin tin and baked for 15 minutes: Perfect for me a bit crisp on the outside cooked on the inside. This is a healthy keeper. Pros: I enjoyed the flavor well balanced fish and potatoe. Cons: Crumbled apart while cooking.
A fun new meal for our rotation Mine held together OK (barely) and tasted good. The outside was crispy but the inside didn't seem done. I smooshed them down as much as I could to get them thin so not sure what else I could have done. Will be making them again so can try some different techniques mentioned here. Pros: Quick to pull off with pantry and freezer stuff. Cons: Not done in the middle.
So Delicious. Wonderful flavour combinations. I paired it with some butter lemon asparagus and it was incredible. Best results (not falling apart) when I used a spoon to pack down the mixture into the cup. I added more spice and it took it well used fresh salmon instead of canned and cubed hash browns (next time I will use shredded). Overall a phenomenal meal. Pros: Flavourful light but filling.
Very tasty. Would like to experiment with using other types of protein. Maybe tuna canned./flaked chicken. The sauce was yummy. Pros: Easy to put together ahead. Just stuck it in the refrigerator until we were ready to eat. Cons: A little hard to hold together
I had no trouble with them falling apart. Maybe I had more egg than other people or maybe I let them cook longer before flipping so they held together OK. I gave them the full 5 minutes before flipping. The sauce was super yummy!
This achieves the healthy dinner trifecta - quick delicious and filling! I have made them 3 times already and have not had a problem with them falling apart. I use 2 spatulas to carefully flip them - maybe that helps. I've tried them with both canned sockeye salmon and with baked flaked frozen pink salmon and I actually preferred the taste of the canned. Husband loves it and my kids do too - a keeper!
These were good and more filling than I thought.. it was also more potatoey than I originally thought. As far as the comments of it falling apart yes it does unless you cook it for the recommended time before flipping it. You have to give the eggs a chance to cook afterall they are what holds everything together. I also used two spatulas... pick it up with one put the other on top flip and slide back into the pan not a big deal. When I was done cooking them like this you could pick it up with your hands without it falling apart. I think next time I might add a little more.. something. I didn't think it had enough flavor. Maybe green onions and red pepper flakes?
These were delicious and very easy. I didn't have trouble with them falling apart and I did not use the extra egg white. However I "mushed" the cakes together pretty tight and cooked "side 1" till they were very brown before turning with a large thin pancake turner. I did not make the sauce. We ate them the first time with just a squeeze of lemon and ate the leftovers with a sauce of yogurt lemon juice and dill. I preferred it with the yogurt sauce. I would definitely make these again for a quick supper. I served it with cole slaw tossed in a vinaigrette dressing.
This was a home run for me. Good balance of salmon and potatoes added a salad and I was done. This was an easy recipe to prepare. I will make this again. The sauce was excellent and went perfect with the salmon.
Yummm! We loved this recipe! The only thing I would change would be to omit the onions and just season with some onion powder. Since you don't cook the onions prior to stirring into the salmon/potato mixture they end up crunchy in the final product. But you definitely need the flavor so I think onion powder is a good compromise. My family liked it better with ketchup than the sauce in the recipe. Overall- A KEEPER!
So easy to put together and another great reason to keep canned salmon in the pantry and hashbrowns in the freezer. This recipe worked perfectly for my family. They didn't fall apart nor were the onions crunchy. I love a tzatziki sauce with this as much as the sauce recipe listed.
Great recipe!! We love this recipe even those that don't like salmon. If you want to make it extra special use cut up fresh salmon. 10 oz. of fresh salmon is plenty. It is very good with canned salmon for everyday. We love the sauce that goes with it as well.
Even my husband liked it and......he doesn't like salmon. The flavors in the salmon cake were perfect and the caper sauce was the perfect accompaniment. I'll be making this again soon. Pros: Easy to make; tasty and quick Cons: None
Excellent Recipe! The combination of potato and salmon are wonderful. I used fresh potato and they created a lot of liquid which I should have squeezed out before proceeding. My first batch held together perfectly second batch threatened to fall apart. I think it may have been due to not packing into measuring cup enough. I think this would work well if cooked liked other rosti recipes where you heat the oil in pan add the potato mixture press it out and cook it as a giant cake. To cook the other side you place a plate on top flip over onto the plate and then slide back into the hot skillet.