NeighborhoodHub kitchen
Salmon potato cakes
Pan-crisped canned salmon and potato cakes with a cabbage side.
~$2.73 per serving
What goes in
- Potatoes12 oz~$0.90
- Canned boneless salmon, drained1 can (5 oz)~$2.30
- Breadcrumbs¼ cup~$0.30
- Plain yogurt½ cup~$0.75
- Cabbage, shredded2 cups~$0.70
- Lemon½~$0.30
- Neutral oil1 tbsp~$0.15
- Salt and pepper¼ tsp salt, ⅛ tsp pepper~$0.05
Whole recipe estimate$5.45
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Peel and dice potatoes. Boil in water for 12–15 minutes until tender; drain well and mash. Spread on a plate to cool for 5 minutes.
- 2
Flake the salmon, checking for any bones. Mix with potatoes, breadcrumbs, salt, pepper, and 2 tablespoons of the yogurt. Shape into four firm cakes.
- 3
Heat oil in a nonstick skillet. Cook cakes over medium heat for 4–5 minutes per side until golden and hot throughout; turn gently.
- 4
Mix remaining yogurt with lemon juice and toss with cabbage. Serve two cakes per person with slaw.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.