Salmon Potato Cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 236.9
- Total Fat: 12.8 g
- Cholesterol: 73.4 mg
- Sodium: 70.1 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.1 g
- Protein: 17.0 g
View full nutritional breakdown of Salmon Potato Cakes calories by ingredient
Introduction
salmon, fish salmon, fishNumber of Servings: 12
Ingredients
-
For the cake:
1.5-2 lbs salmon
1 lb baking potatoes
1/2 larger onion, cut in half
2 tbsp lemon juice
2 tbsp horseradish sauce
peppercorns
cayenne
4 whole scallions
1 whole lemon, if desired
1/2 cup vegetable oil (optional)
For the coating:
1/2 cup flour
2 large eggs
4 tbsp fresh chives
1 1/2 cups bread crumbs (optional)
Directions
makes 12 cakes
1 Boil the potatoes, drain and mash in a large bowl
2. Meanwhile, add the salmon to a frying pan and cover completey with cold water
3. Add the onion and peppercorns and bring to a boil. Allow to simmer 5 minutes.
4. Remove the salmon from heat and drain in a collander. Cool 20 minutes or until completey cool.
5 Gently flake the salmon into the mashed potatoes, also adding lemon juice, horseradish, scallions and cayenne. Mix well
6. Gently process the bread crumbs and chives until blended. Place the bread crumbs, flour and eggs into 3 separate shallow dishes.
7. Heat the oil in a frying pan and form the salmon mixture into cakes. Dip each cake into the egg, flour then herbed bread crumbs, and in batches cook about 3 minutes on each side, or until golden.
8. Place cakes on paper towels to drain. Serve hot, and with a wedge of lemon, if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user RUCKINREDHEAD.
1 Boil the potatoes, drain and mash in a large bowl
2. Meanwhile, add the salmon to a frying pan and cover completey with cold water
3. Add the onion and peppercorns and bring to a boil. Allow to simmer 5 minutes.
4. Remove the salmon from heat and drain in a collander. Cool 20 minutes or until completey cool.
5 Gently flake the salmon into the mashed potatoes, also adding lemon juice, horseradish, scallions and cayenne. Mix well
6. Gently process the bread crumbs and chives until blended. Place the bread crumbs, flour and eggs into 3 separate shallow dishes.
7. Heat the oil in a frying pan and form the salmon mixture into cakes. Dip each cake into the egg, flour then herbed bread crumbs, and in batches cook about 3 minutes on each side, or until golden.
8. Place cakes on paper towels to drain. Serve hot, and with a wedge of lemon, if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user RUCKINREDHEAD.