Kokanee Cakes

Make note of the fact that I didn’t spell Cakes with a “K”, just to look cute next to Kokanee. With this in mind, beware of Crab spelled with a K, as in Krab. If it’s spelled with a K, it’s not crab. Too often, fake crab is also sold as real crab. The next time you have a sushi roll that’s supposed to contain crab, take a look at the crab. The smart money says that it’s surimi, that’s right – fake crab. Just thought you should know. These kokanee cakes are good anytime, but I prefer to serve them at breakfast with a couple of eggs and a Bloody Mary. For the mashed potatoes, first peel, then boil 2 medium potatoes for 30 minutes. Smash thoroughly and cool in the fridge. The fish can be hot-smoked, poached, sautéed, broiled or grilled – just so that they are cooked, but not overcooked. It’s great with a variety of leftover fish.

Kokanee Cakes


  • 1 1/2 cups mashed potatoes
  • 1/2 cup yellow onion finely diced
  • 2 green onions minced
  • 2 garlic cloves minced
  • 2 tablespoons butter
  • 2 cups cooked Kokanee salmon flaked
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning or 1/4 cup fresh herbs, if available
  • 1/2 teaspoon salt
  • pinch or two freshly ground black pepper
  • 3 tablespoons vegetable oil


  • Heat butter in a small sauté pan over medium-high heat and sauté yellow and green onion and garlic for 2 – 3 minutes. Transfer to a bowl and combine with fish, eggs, lemon juice, seasonings, salt and pepper and cooled mashed potatoes. Form into patties about 3 inches in diameter and 1/2 inch thick. Heat oil in a large skillet and brown patties on both sides, about 3 minutes each, over medium heat.

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