Salmon Cakes
- Ready In:
- 23mins
- Ingredients:
- 7
- Yields:
-
8 patties
- Serves:
- 4
ingredients
- 15 ounces canned salmon
- 1 1⁄2 cups frozen mixed vegetables, thawed & drained
- 1 lb red potatoes
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon pepper
directions
- Dice potato's with skin on & place over high heat with just enough water to cover & cook until just soft then drain, give them a quick & course mash & set aside to cool a little.
- Gently stir fry the vegetables over medium heat just to dry them a little then add to potato's.
- Remove small bones from salmon & flake the meat into a bowl then add all other ingredients & mix gently until combined. It's safe to taste & adjust for salt as everything is already cooked.
- Form into 8 patties & gently brown them in a little olive oil over medium high heat for about 3 to 4 minutes each side.
- Serve them on their own, on an English muffin, in lettuce cups, with a side salad or rice or pasta, -- What ever you like.
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RECIPE SUBMITTED BY
Dave S.
alt, PA
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I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too!
Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line.
Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America.
After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great.
Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar.
CHEERS & BEERS,... Captain
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