Ingredients
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2 chilled boiled potatoes
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1 1/2 cups finely chopped celery
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1 tablespoon olive oil
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3 tablespoons mayonnaise
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1 tablespoon Worcestershire sauce
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2 tablespoons drained capers
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1/2 teaspoon dried thyme, crumbled
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all-purpose flour (for dredging)
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1 (1 lb) can salmon, drained
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2 tablespoons olive oil
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2 tablespoons butter
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1 1/2 cups finely chopped onions
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1 large egg
Instructions
- Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
- Set aside.
- Remove skins from potatoes and grate coarsely into a large bowl.
- Add onion and celery.
- In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
- Add to potato mixture and stir until combined well.
- Add salmon and incorporate evenly.
- Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
- In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
- Serve salmon cakes with lemon wedges.