1 (14 oz.) canned salmon, drained and large bones removed
1 tsp. minced garlic
4-5 green onions, white and some of the green, finely chopped
Salt and fresh ground pepper
1 large egg, slightly beaten
All purpose flour for dusting
Vegetable oil for cooking
Instructions
Peel potato and cut into small cubes. Boil in water until fork tender. Drain well. Place in large bowl with a potato masher or fork until fairly smooth. Add prepared salmon, garlic, green onion, and salt and pepper to taste, and egg. Mix well. Cover bowl and let chill 30 minutes.
Spread flour on a large paper plate or waxed paper. Add a little flour to hands and shape salmon mixture into two-inch patties and then flatten slightly. Shake off the excess.
Heat about 1/2 inch of oil in large, heavy-bottom skillet, over medium-high heat. Cook salmon patties until golden brown, about 2 minutes on each side. Transfer to plate lined with paper towels to briefly drain. Serve warm or at room temperature.
Originally Submitted
1/2/2010
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