Salmon and Potato Cakes

Salmon and Potato Cakes

Introduction:

Salmon and potato cakes are a delightful fusion of tender flaked salmon and creamy mashed potatoes, forming a perfect golden-brown crust when pan-fried. These cakes are versatile and can be served as an elegant appetizer, a light main dish, or even a side. They’re packed with flavor, easy to make, and are a great way to use leftover salmon and potatoes.

Ingredients:

• 2 cups cooked salmon, flaked
• 2 large potatoes, boiled and mashed
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup breadcrumbs, for coating
• 1/2 cup all-purpose flour, for dusting
• Oil for frying
• Lemon wedges, for serving

Instructions:

1. Prepare Ingredients: Ensure the salmon is flaked and the potatoes are mashed without lumps. Mix the potatoes and salmon in a large bowl.
2. Add Flavorings: To the salmon and potato mixture, add the green onions, garlic, parsley, salt, pepper, and paprika. Mix well to combine all the ingredients evenly.
3. Form the Cakes: Add the beaten eggs to the mixture, ensuring it holds together well. If the mixture is too wet, add a little flour until it’s manageable. Shape the mixture into patties.
4. Coat the Cakes: Dust each patty lightly with flour, dip in beaten eggs, and then coat with breadcrumbs.
5. Fry the Cakes: Heat oil in a frying pan over medium heat. Once hot, add the salmon cakes, cooking each side until golden brown, about 3-4 minutes per side.
6. Serve: Serve the salmon and potato cakes hot with lemon wedges on the side.

Conclusion: These salmon and potato cakes offer a fantastic taste and texture, suitable for various dining occasions. Whether you’re hosting a dinner party or simply making a meal for your family, these cakes will undoubtedly impress your guests and satisfy your palate. They pair wonderfully with a light salad, tartar sauce, or just a simple squeeze of fresh lemon for an added zing.