Potato Salmon Cakes With Lemon Sauce Recipe 455

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POTATO SALMON CAKES WITH LEMON SAUCE RECIPE - (4.5/5)



Potato Salmon Cakes with Lemon Sauce Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 20

SALMON CAKES:
1 (14.75-ounce) can salmon, drained and flaked
2 eggs
1/4 cup dry potato flakes
5 saltine crackers, crushed fine
2 tablespoons onion, finely chopped or minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
Salt and black pepper, to taste
1/3 cup cooking oil, for frying
LEMON SAUCE:
2 tablespoons salted butter
4 teaspoons all-purpose flour
3/4 cup whole milk
2 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash of garlic salt
Pinch of dried dill weed, optional
1/8 teaspoon cayenne pepper

Steps:

  • For the Salmon Cakes: Drain the salmon (reserve the liquid) and pick out the skin, and bones, if desired. Flake the salmon and set aside. In a medium mixing bowl, whisk the eggs; whisk in the onion, dill weed, celery salt, garlic salt, and salt and pepper. Add the potato flakes and crushed crackers, give it a little stir and let it set for a few minutes. Gently stir in the flaked salmon. If it seems a bit too dry, add 1 tablespoon of the reserved liquid from the salmon at a time until right consistency to form patties. Shape the mixture into 5 or 6 patties, about 1/2-inch thick. Heat the oil in a large skillet over medium/medium-high heat. Fry patties about 5 minutes on each side, until golden brown. For the Lemon Sauce: Melt butter in a 1-quart saucepan over medium heat. Whisk in the flour and cook about 30 seconds, whisking constantly. Gradually, whisk in the milk and cook until thickened, whisking constantly. (It should come to a low bubble when done.) Remove from heat and whisk in the lemon juice, salt, garlic salt, dill weed, and cayenne pepper. Serve over hot salmon cakes. (Cover the sauce and keep warm if it making prior to frying the salmon cakes).

SHREDDED POTATO SALMON CAKES



Shredded Potato Salmon Cakes image

Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.

Provided by Chef Sunshine

Categories     One Dish Meal

Time 30m

Yield 12 cakes

Number Of Ingredients 12

3 medium potatoes, peeled and shredded
2 eggs
salt and pepper
1 teaspoon italian seasoning
1/2 lb cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana pepper
3/4 cup sliced fresh mushrooms
3/4 cup dry breadcrumbs
1 cup oil (for frying, or as needed)

Steps:

  • Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
  • Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
  • Drain on paper towels quickly before serving.
  • Try to fry all the patties at one time, otherwise the mixture becomes stiff.

POTATO'N SALMON CAKES



Potato'n Salmon Cakes image

Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 6 cakes

Number Of Ingredients 9

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

Steps:

  • Mix all the ingredients except the bread crumbs, stir well.
  • Form into 6 cakes.
  • Coat with crumbs.
  • Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

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