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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My kids don't like fish, but they like these salmon cakes. Ingredients:
2 chilled boiled potatoes |
1 1/2 cups finely chopped onions |
1 1/2 cups finely chopped celery |
1 tablespoon olive oil |
3 tablespoons mayonnaise |
1 tablespoon worcestershire sauce |
1 large egg |
2 tablespoons drained capers |
1/2 teaspoon dried thyme, crumbled |
all-purpose flour (for dredging) |
1 (1 lb) can salmon, drained |
2 tablespoons olive oil |
2 tablespoons butter |
Directions:
1. Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
2. Set aside.
3. Remove skins from potatoes and grate coarsely into a large bowl.
4. Add onion and celery.
5. In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
6. Add to potato mixture and stir until combined well.
7. Add salmon and incorporate evenly.
8. Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
9. In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
10. Serve salmon cakes with lemon wedges.
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