Salmon Cakes Canadian Living Recipes

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SALMON CAKES - CANADIAN LIVING



Salmon Cakes - Canadian Living image

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.

Provided by Diana 2

Categories     Lunch/Snacks

Time 35m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 10

1 lb potato, cooked (Russets preferred)
3 green onions, chopped
1/4 cup parsley, chopped
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1 egg, beaten
2 (213 g) cans salmon, drained and flaked

Steps:

  • 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.

Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8

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