Salmon Cakes
Not everyone in my family loves fish and seafood, but they understand that it is part of a healthy diet and it’s important to include those dishes in our meal plan. Some fish, like salmon, equals healthy Omega 3 fatty acids, so I insist that it finds its way on our plates as often as possible.
Salmon cakes are simple, economical and tasty, and when served with some homemade fries, can make even a picky eater willing to give them a go.
I like this recipe, which is from a Canadian Living cookbook called “Best Ever Recipes”, because it incorporates mashed potatoes instead of bread crumbs (making it gluten free), as well as mustard and lemon rind, infusing the salmon cakes with lots of flavor.
I modified the original recipe slightly to make it with ingredients that everyone has on hand. The original recipe calls for 1/4 cup cilantro, a dash of hot pepper sauce, and 3 sliced green onions. I omitted the cilantro because I didn’t have any, forgot the hot pepper sauce, and used diced cooking onions instead of green onions, and everyone was happy with the results.
Salmon Cakes
Ingredients:
- 2 large potatoes, peeled and quartered
- 2 tbsp diced or grated onions
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp grated lemon rind
- 1/4 tsp pepper
- 1 egg, beaten
- 2 cans (each 7 1/2 oz/213 grams) salmon, drained and flaked
- Butter or vegetable oil for frying
Instructions:
In saucepan of boiling salted water, cover and cook potatoes until tender. Drain.
To save on dirtying dishes, use same pan and mash potatoes until smooth. Then, stir in onions, mustard, salt, lemon rind, and pepper. Blend in eggs and salmon. When cool enough to handle, use hands to shape into eight patties.
In large skillet, heat oil over medium heat and cook salmon cakes until golden brown, about 5 minutes per side.
I hope you enjoy!
