Later I discovered a way to make salmon cakes that are really really yummy, and much healthier.
Give them a try and tell me what you think.
- 2 large potatoes
- 1/2 onion diced
- 2 tablespoons fresh parsley
- 1 teaspoon dijon mustard
- 1/4 teaspoon lemon zest
- 1/4 teaspoon hot pepper sauce
- 1 egg beaten
- 2 cans of flaked salmon (213 g) drained
- splash of olive oil
- lemon wedges
- salt and pepper
Peel and cut potatoes in half crosswise. Cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, salt, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
Using hands, shape into eight 3/4-inch (2 cm) thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.Serve with lemon wedges!