Salmon Cakes

What to do with that can of salmon at the back of your cupboard? Fisk cakes of course. I love to whip these up using a bit of celery a half nibbled carrot and the last of those flaky mashed potatoes. Yes fishcakes are a nice way of cleaning up the fridge.

  •  1 lg. can pink salmon
  • 1 egg
  • 1 c. bread crumbs
  • 1 finely diced onion
  • 1 diced celery rib
  • 1 finely diced carrot
  • 1/2 c. milk
  • 1 cup or so of mashed potatoes
  • Salt and pepper to taste

Drain salmon and flaky it with a fork, then add the rest of the ingredients. Mix well. Form into cakes and fry in the lightest bit of olive oil. Top these with a little tartar sauce…

  • 1/2 cup mayonnaise
  • 2 tbsp. dill relish
  • ½ tbsp red pepper flakes
  • 1 dash pepper
  • 1 squirt lime juice

1 thought on “Salmon Cakes

  1. This recipe was great and easy! I didnt have green onion so I used white and leftover blackened salmon instead of canned. I believe that added a lot to the flavor! They were gone in seconds! Great served with mayo/mustard and thyme or whatever seasonings you like!

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