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Salmon Cakes


Recipe Information
Source:
Carol Welte

Serves/Makes:6

Ingredients
  • 1 lb (.5 kg). all-purpose potatoes, peeled
  • salt
  • 1 15-1/2 oz (434 grm). can salmon, drained and flaked
  • 2 large eggs (or 1/2 cup (125 ml) egg substitute)
  • 1/4 cup (60 ml) mayonnaise or salad dressing
  • 1/4 cup (60 ml) chopped green onions
  • 3 tbsp (45 ml) chopped fresh parsley
  • or
  • 1 tbsp (15 ml) dried parsley
  • 2 tbsp (30 ml) lemon juice
  • 1/4 tsp (1 ml). fresh ground black pepper
  • 1/4 cup (60 ml) all-purpose flour
  • 2 tbsp (30 ml) milk
  • 1-1/2 cups (350 ml) fresh bread crumbs
  • 2 tbsp (30 ml) butter or margarine, divided
  • lemon wedges, for garnish
Preparation
  • Heat potatoes with water to cover and 1 tsp (5 ml). salt to boiling.
  • Cover; cook till fork tender, about 20 minutes.
  • Drain and mash.
  • Combine potatoes, salmon, 1 egg (or 1/4 cup (60 ml) egg substitute), mayonnaise, onions, parsley, lemon juice, pepper and 1/4 tsp (1 ml). salt in bowl.
  • Shape into six 3 inch patties and place on wax paper.
  • Spread flour on large plate.
  • Beat remaining egg with milk in shallow dish.
  • Spread bread crumbs on another plate.
  • Dip salmon patties into flour, then egg mixture, then bread crumbs.
  • Melt 1 tbsp (15 ml) butter in large skillet over medium heat.
  • Add 3 salmon patties and cook till browned, 3 to 4 minutes per side.
  • Transfer to plate and keep warm.
  • Repeat with remaining 1 tbsp (15 ml) butter and remaining 3 salmon patties.
  • Serve with lemon wedges.
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