This Easy Salmon Cake recipe can be pulled together in a flash with some leftover mashed potatoes and canned salmon. I consider this recipe, from the excellent cookbook Dietitians of Canada Cook!: 275 Recipes Celebrate Food from Field to Table, to be a great starting point for many variations. Feel free to use any fresh veggies and herbs you have on hand. I usually dish this up with a spinach or lettuce salad on the side! Note: these freeze nicely, so go ahead and make a big batch for future meals.
- 1 can salmon, drained, skin and large bones removed (or use 6 oz leftover cooked salmon)
- 1 cup puréed or mashed potatoes
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped red bell pepper
- 3 tbsp chopped fresh dill
- 3 tbsp milk (or soy/rice milk)
- salt and pepper, to taste
- 1 egg, beaten
- Preheat broiler. In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk. Season to taste with salt and pepper. Gently stir in egg. Form mixture into 2-cm thick cakes. Cover and refrigerate for at least 30 minutes or overnight to let flavour develop.
- Lightly spray a baking pan with vegetable oil. Arrange salmon cakes on tray in an a single layer, and place 4 to 6″ under flame. Broil for 3 minutes per side, or until cakes are lightly browned and hot in the centre.
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