Salmon and Potato Cakes
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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:
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- Prepare Ingredients: Ensure the salmon is flaked and the potatoes are mashed without lumps. Mix the potatoes and salmon in a large bowl.
- 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.
- 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.
- Coat the Cakes: Dust each patty lightly with flour, dip in beaten eggs, and then coat with breadcrumbs.
- 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.
- 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.