...Salmon Cakes

Salmon cakes are a great alternative to your typical pan fry or BBQ cooked salmon.  The result is crispy and flavourful and ranks high even with those whose favourite may not be fish.  You could choose to serve it as a main alongside a summery salad or as an appetizer.  This recipe is quite basic, meaning you can add other seasonings to personalize the flavour.  If you have the time, you could make it a day in advance since chilling the fish cakes prior to cooking does take at least an hour.  A little patience goes a long way!

Salmon cakes with butter garlic shrimp, bok choy on rice

Yields 4-8 depending on the size of each cake

-1.5 lbs boiled and mashed potatoes
-Salt, pepper, butter to season potatoes
-1 onion, minced
-400 g salmon fillet, skinned
-1 large egg yolk
-Your own seasonings if any (ex: green onion, cilantro)
-1 large egg beaten
-2 cups dry bread crumbs (we used panko)
-Vegetable oil for frying


1. Boil potatoes in salted water.  When soft, mash and add seasonings.

2.  Saute onion in oil until soft but not coloured.  Add to the mashed potatoes.

3.  Puree a quarter of the salmon filet and beat into potato mixture with the egg yolk.  Finely dice the remaining salmon and fold into the mix.  Here is where you can add whatever seasonings you like, for example, green onion or cilantro.  Chill mixture for at least 20 minutes.

4.  Shape mixture into cakes.  Dip into the beaten egg and then into the bread crumbs/panko.  Place onto a tray and chill for at least 20 minutes.

5.  Heat a thin film of oil in a pan and fry the cakes until each side is golden brown.  Drain on paper towels and serve.



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