Salmon Fritters with Eggs

Here is Ken with a guest blog post:



As much as I love Thanksgiving, I think I love Thanksgiving leftovers more.  I don’t get the chance to cook much due to our schedules (nor do I get time to guest post on my wife’s blog), but the four day weekend allowed for some time to do both.


Every year, in addition to turkey, my family goes big on the poached salmon… and there are always tons of leftovers that we never know what to do with.  It may be an Asian thing, but I get a weird sense of satisfaction from eating leftovers, and moreover, finding creative ways to make dishes from leftovers.  With that, check out this post-Thanksgiving breakfast we enjoyed:  salmon fritters with fried eggs:



  • Leftover poached salmon
  • Equal amount of leftover mashed potatoes
  • Eggs
  • Parsley (not pictured… not entirely necessary)
  • Dab of cooking oil


Take strips of poached salmon and equal parts mashed potato. Smush them together into something halfway between a pancake and a meatball.


Face puffiness, courtesy of Thanksgiving dinner


Balls. Sprinkled with some salt and pepper and ready to cook.


Heat up some olive oil (or butter) in a non-stick pan over medium heat. Don’t be shy. The most important part of this is getting a nice brown on the potatoes.


Once the oil (butter) heats up, put the fritters on. Move them around a little a couple times over the first minute so that they don’t stick.  You will need to use a spatula and your hands actively to keep the fritters in a ball/pancake (ballcake?).  Cook for a couple of minutes.


When the bottom of the fritter achieves a nice golden brown (like this), flip.


Fry eggs


Plate the fritters. Parsley would have been good here.


Top and eat!

Leftover poached salmon- riddle solved!  Here are some other guest blog cooking posts from over the years:  Beer Can Chicken, Homemade Mac and Cheese, Grilled Artichokes. Enjoy!

Anika Yael Natori, aka, The Josie Girl

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Josie Girl


  1. Looks delish! I love coming up with new recipes from leftovers… lately with my thanksgiving left overs I have been making different variations of a Post Thanksgiving Chipotle bowl (A.K.A. throw all your leftovers into a bowl and enjoy)

  2. Poached Salmon sounds like such a great/lighter alternative to turkey on Thanksgiving! How did that tradition start for your Thanksgiving? Is it deep rooted and it has been part of the menu “forever” or is it a newer health conscious addition to the menu?

    • Truly forever! For some reason, my family always had a turkey, a ham, and a poached salmon. Not to mention everything else!

  3. Looks good ….except for raw looking egg yolks …sorry but runny uncooked yolks-ick! sunny side over medium……is much more like it…cooked but with a pink warm yolk …as for the salmon fritter ,…not really a fritter but more like a potato salmon fish cake.
    Next time your by a spanish puertorican / dominican restaurant or cuchifrito –plenty of them in NY try a cod fish fritter (bacalaito)…fried actual fritter or a codfish salad (salada de bacalao) a codfish like potato salad with onions & olive oil—yum!
    Sometimes eaten as a side or main dish warm over white rice, with a light drizzle of Goya Olive Oil—very, very good …if it helps any some add avocado to it….i mention that since everybody seems to act as if avocado have just newly been discovered – when they have been around & eaten by us forever & not just that those dinky little haas ones either!
    Ps- You go Ken, slay with those cooking skills!

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