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Author Notes: It is the perfect recipe to use leftovers salmon (grilled, roasted or poached) or any fish for that meter.
Served on the bead of radicchio and mint salad, one cake can be appetizer or serving of two salmon cakes can be delicious lunch or dinner. —anka
Makes: 14-15, 3-4 oz salmon cake
cups (750-800 g) mash potato, cooled
grams salmon, cooked, cooled, flaked
medium - large (2 cups, 200 g) onion, small dice
cloves of garlic, chopped
cup parsley, chopped
salt and black pepper
oil for onion and fraying salmon cake
flour to coat salmon cake if you are going to fry them
- Steam or boil potatoes, mash them and cool (it is easier to work with cold mash potatoes).
- Meanwhile sauté onions with 3 tbsp oil, until they get lightly caramelized.
- Mix mash potatoes, fried onions, salmon broken in small flakes, minced or grated garlic and chop parsley. Add eggs, salt and black pepper.
- Using ice cream scoop or oiled (1/2 cup) measuring cup form even patties and shape them using damp hands. (At this point you can frizz them and when you need some they go straight from the freezer to preheated oven at 375 F for 20 minutes, no need to flour them, turn them over and bake for 10 more minutes.)
- Put some flour on a plate, take a salmon cake and dip it into the flour so that it is coated on both sides.
- Preheat 3-4 tbsp oil in a large frying pan.
- Fry salmon cakes until they are golden on both side3-4 minutes per side.
- If I have more than one batch or I am serving a bigger crowd, usually I will fry salmon cakes for 1-2 minutes just to get colour, transfer them to the baking sheet covered with parchment paper. Bake them in a preheated oven at 357 F for 15 minutes all at ones just before serving.
- Serve with lemon or lime, fresh spicy tomato salsa or tartar sauce.
Radicchio and mint salad
medium Radicchio, shredded (300g-10 oz)
mint leaves cut into chiffonade
pink Himalayan salt
tablespoons freshly squeezed lemon juice
tablespoons organic unfiltered extra virgin olive oil
- Shred the radicchio.
- Stack mint leaves and using sharp knife cut leaves into thin ribbons.
- Mix lemon juice, olive oil and salt.
- Toss the salad with the dressing just before serving.
- This recipe was entered in the contest for Your Best Weeknight Roast