Prep 15 mins
Cook 20 mins
My kids don't like fish, but they like these salmon cakes.
- 2 chilled boiled potatoes
- 1 1⁄2 cups finely chopped onions
- 1 1⁄2 cups finely chopped celery
- 1 tablespoon olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons drained capers
- 1⁄2 teaspoon dried thyme, crumbled
- all-purpose flour (for dredging)
- 1 (1 lb) can salmon, drained
- 2 tablespoons olive oil
- 2 tablespoons butter
- Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
- Set aside.
- Remove skins from potatoes and grate coarsely into a large bowl.
- Add onion and celery.
- In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
- Add to potato mixture and stir until combined well.
- Add salmon and incorporate evenly.
- Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
- In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
- Serve salmon cakes with lemon wedges.
These were awful! I actually had to throw the leftovers away because my family would not eat them. The recipe would be good without the capers though. They made the cakes taste like a buttery pickle and are what ruined it for us. I’ll keep this recipe and not include the capers next time and see how it turns out.
This was a GREAT BIG hit with my family and me!! The only problem I had was that it was so GOOEY... Maybe, I didn't have enough potatoes or something. I couldn't form patties and it kept sticking all over my hands. So I added some dried bread crumbs and it worked! Everybody just raved!!!! Thanks so much... I'll make this one again! (with bread crumbs:)
This is just like the salmon patties that my mother made when I was a kid - and didn't like fish! I halved the recipe with no problems, peeled the potato before cooking & mashed it while still hot. Next time I will chop the veggies fairly fine. Thanx Evelyn!