Baking potatoes aid in the heartiness of these crispy Salmon Cakes.

Recipe by MyRecipes April 2012

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Kate Sears, Food Styling: Paul Grimes

Recipe Summary

prep:
25 mins
chill:
30 mins
cook:
20 mins
total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a pot, cover with water and add 1 tsp. salt. Bring to a boil over high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain; mash with butter until smooth. Set aside to cool.

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  • Stir salmon, dill, parsley and scallions into potato mixture. Taste; add additional salt and pepper, if desired. Beat 1 egg; stir into potato mixture. Cover and chill for at least 30 minutes.

  • Divide mixture into 6 pieces; shape into disks. Beat remaining egg. Place flour and bread crumbs in shallow bowls. Coat a disk with flour, dusting off excess, dip in egg, then dip into bread crumbs; pat to adhere. Repeat with remaining disks. (Cakes may be kept covered and chilled for up to 2 days.)

  • Warm oil in a large skillet over medium-low heat. Working in batches, fry cakes until heated through, 7 to 8 minutes per side.

Nutrition Facts

452 calories; fat 13g; saturated fat 4g; protein 24g; carbohydrates 63g; fiber 4g; cholesterol 105mg; sodium 547mg.
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