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Michael Smith

Potato Salmon Cakes


Ingredients

  • 2 large russet baking Potatoes washed and cut into large chunks
  • 3 tablespoons canola oil
  • 2 Fillets Salmon 6 oz each
  • Salt & Pepper
  • 4 green onion sliced thinly
  • 1 bunch fresh Dill chopped
  • 1 Egg lightly beaten

Method

  1. Steam potatoes in a stovetop steamer until tender when pierced with a fork.
  2. Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
  3. Using a potato masher, mash them together.
  4. Season salmon filets and sear on both sides until just cooked through.
  5. Place the potatoes into a large bowl and add salmon, salt and pepper.
  6. Add green onions, dill and egg and mix well.
  7. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
  8. Heat a large skillet and add oil.
  9. Add salmon cakes and fry them until they are golden brown on each size and heated through.
  10. Serve with Horseradish Sauce*.
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Notes & Tips

* For the horseradish sauce recipe, CLICK HERE

Recipe Rating

4

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  • Margie Collett
    March 2011

    Hi, Do you want to read through the Method and have a look at point 3. Should this instruction be put in after number 5? Doesn't make sense where it is. If it is in the correct place need to revise the wording. Have a good day.

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