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Salmon Cakes

November 28, 2016



[[ recipeID=recipe-9l4rgirfh, title=SALMON CAKES ]]

(from the Wild For Salmon Kitchen)\

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2 comments

  • GREAT INFORMATION, I LEARNED A LOT ABOUT CANNED SALMON

    MAX STEINBERG

  • GREAT INFORMATION,

    max steinberg

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SALMON CAKES

Love crab cakes?? You'll love these delicious little Salmon cakes!! Adapted from Jenn K's own recipe, stuffed with potatoes and herbs, and possibility for more! Form into 1" patties for appetizers, or larger cakes to serve as a main dish.

Servings:

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  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  •  5 medium potatoes, boiled until soft and mashed
  •  8 oz cooked Alaska Sockeye Whole Salmon fillet or Ground Sockeye
  •  1 egg
  •  1 whole lemon
  •  1 tbsp flour, plus extra for dusting
  •  1 small bunch parsley, chopped
  •  salt & pepper to taste
  •  olive oil

For Sauce (optional)

  •  ½ cup greek yogurt, plain
  •  1 tsp chives, chopped
  •  1 clove garlic, pressed
  •  1 tsp lemon juice
  •  salt & pepper to taste

Instructions

  1. In large mixing bowl- break apart cooked salmon, discard any skin and bones, with hands and combine with mashed potatoes. Add egg.
  2. Zest lemon peel and add to the mixture. Juice lemon and add juice, parsley, and flour.
  3. Mix well, add salt and pepper.
  4. Dust your surface and scoop the mixture with an ice cream scoop to get even-sized cakes.
  5. Roll cakes in flour on your surface; flatten slightly to form patty.
  6. Fry salmon cakes in oil over medium high heat until golden and crunchy on the outside
  7. For sauce: mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl.
  8. Add salt and pepper to taste. Let sit for 15 minutes before serving to allow flavors to blend