Moosewood Dressed-Up Salmon Cakes With Herbed Mayonnaise

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop potatoes, onions, and carrots.
  • Place in a large covered saucepan with water to cover.
  • Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
  • Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
  • Drain in a colander.
  • In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
  • Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. Mix thoroughly.
  • In a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
  • With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
  • As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
  • Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
  • Then flip the cakes and cook for 2 or 3 minutes on the other side.
  • Drain on paper towels to absorb some of the oil.
  • Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.
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