Salmon Cakes - Canadian Living

35 mins

8 servings

4.5/5 (4 reviews)

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.

Ingredients

Instructions

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.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Lunch/Snacks

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Amount Per Serving
Calories 118.6
% Daily Value*
Total Fat 2.6g	4%
Cholesterol 54.1mg	18%
Total Carbohydrate 10.7g	4%
	Dietary Fiber 1.5g	5%
	Sugars 0.7g
Protein 12.8g

Amount Per Serving

Calories 118.6

% Daily Value*

Total Fat 2.6g

Cholesterol 54.1mg

18%

Total Carbohydrate 10.7g

Dietary Fiber 1.5g

Sugars 0.7g

Protein 12.8g