Salmon Cakes - Canadian Living

These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.

• Ready In: 35 mins
• Serves: 8
• Yields: 8 patties

Ingredients

• 1  lb potato, cooked (Russets preferred)
• 3  green onions, chopped
• 1⁄4 cup parsley, chopped
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon lemon zest
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon Tabasco sauce
• 1  egg, beaten
• 2 (213 g) cans salmon, drained and flaked

Directions

1. In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
2. Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
3. In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.