Potato and Salmon Cakes

Potato and Salmon Cakes

  • Prep time 35 minutes
  • Total time 1 hour
  • Portion size 6 servings

Ingredients

  • 1 skinless salmon fillet, (about 170 g )
  • Pinch salt
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1/2 cup (125 mL) dried bread crumbs
  • 2 tbsp (30 mL) chopped fresh chives
  • 1 tbsp (15 mL) capers, drained, rinsed and chopped
  • 1 tbsp (15 mL) grainy mustard
  • 2 tsp (10 mL) lemon juice
  • Pinch pepper
  • 2 cups (500 mL) mashed potatoes
  • 1 tbsp (15 mL) olive oil
  • lemon wedges

Lemon Mustard Yogurt Sauce:

  • 1/3 cup (75 mL) 2% plain Greek yogurt
  • 1/4 cup (60 mL) light mayonnaise
  • 2 tsp (10 mL) chopped fresh chives
  • 2 tsp (10 mL) grainy mustard
  • 2 tsp (10 mL) lemon juice
  • Pinch each salt and pepper

Preparation

Place salmon on parchment paper–lined baking sheet; sprinkle with salt. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Break into bite-size pieces.

In large bowl, stir together egg, garlic, green onions, bread crumbs, chives, capers, mustard, lemon juice and pepper. Stir in mashed potatoes until well combined; gently fold in salmon. Shape into twelve 1/2-inch (1 cm) thick patties; refrigerate for 15 minutes.

Lemon Mustard Yogurt Sauce: Meanwhile, whisk together yogurt, mayonnaise, chives, mustard, lemon juice, salt and pepper; set aside. In large nonstick skillet, heat oil over medium heat; fry patties, in batches and turning once, until golden and hot in centre, 8 to 10 minutes.

Serve with lemon wedges and yogurt sauce.

Tip from The Test Kitchen - If you don't have fresh salmon on hand, substitute 1 can (213 g) salmon, drained. Mash in the bones for extra calcium.

 

Source: Canadian Living Magazine, January 2014

http://www.canadianliving.com/food/potato_and_salmon_cakes.php

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Sharon Chung

Sharon Chung

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CENTURY 21 Atria Realty Inc., Brokerage*
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