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:
- 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
- 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.
- Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
- 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.
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Diana these have such a great flavor, but I had a heck of a time keeping them in one piece! I even refrigerated as suggest by Paula...guess my mix was a little loose. Once cooked they seemed to like staying together better! Thanks for posting ~ made and reviewed for DIABETIC FORUM's MARCH into Spring TAG GAME.Reply
The addition of mashed potatoes made the cakes very moist and tender. I noticed that several people mentioned difficulty in them staying together. I made the patties and placed them in the refrigerator for about an hour. Canola oil was heated to very hot before adding them to the skillet and they stayed together pretty well. Made for the Diabetic Forum *Heart Healthy Tag*Reply