Salmon Cakes Recipe

I made amazingly delicious salmon cakes over the weekend...the toasty brown  exterior giving way to a light and fluffy interior...drizzled with a hot mustard sauce...mmm. And they are healthy! And you can swap in other fish! Mmm...pollock cakes! 

Delicious and healthy make for a major thumbs-up in our house (smile). The potato and egg bind the cakes together - but I find they are easier to form into patties if a wee bit of flour is added.


Easy Salmon Cakes

1 14-oz can of salmon, drained
3 medium potatoes, peeled and diced
1 small onion, minced
1 Tbs butter
2 eggs, beaten
1 Tbs flour + extra for dusting
1 cup breadcrumbs (for coating)

Boil and mash the potatoes, and put aside to cool. Saute the onion in the butter until limp and lightly golden. Stir the onions into the potatoes.

In a large bowl, flake the drained salmon. Stir in the potatoes and onion and mix well. Add 1 egg (about 2 Tbs of the total beaten egg) and mix well. Form the mixture into 8 balls and place on a lightly floured plate. Place in fridge and chill about 15 minutes - until they are a bit firmer. 

Set up a "breading station" with a dish of flour, a dish with the beaten egg, a dish of breadcrumbs, and a floured plate to place the finished patties on. Take the chilled salmon from the fridge. Gently flatten a ball, dust in the flour, dip into the egg (gently shake off excess egg), and dip into the breadcrumbs. Continue with each portion of salmon.

Heat a fry pan with about 1/4" of oil (I used canola oil) over medium heat. When the oil is hot, gently slip patties into the oil so that they are not touching  - my fry pan allows 3 at a time, yours may allow more or less. Cook about 2-3 minutes on hte first side - look at the sides to see if the coating is turning toasty brown. Carefully turn the patties (I use 2 wooden spatulas to do this, so they don't fall apart and they don't splash and splatter hot fat). Cook on the other side until toasty brown. Remove from heat and allow to drain for a moment.

Drizzled with hot mustard sauce and serve with sauteed greens! When I serve this to the menfolk, I also make them a side of mashed potatoes. The Boy likes to just slap one onto a burger bun with lettuce and sauce and eat on the go.

Hot Mustard Sauce

1/2 C heavy cream
1 Tbs hot mustard
1 Tbs lemon juice

Stir over medium heat in a small saucepan until well blended and evenly heated.