Salmon cakes, made with potatoes and eggs and breadcrumbs. These are pretty darn heart-healthy if you don’t fry them in a gazillion gallons of bad cooking oil. These cakes, made by grating fresh red potatoes and making use of that can of fish.
Here’s what you’ll need:
- Can of salmon
- 4 medium red potatoes
- 2 ribs of celery diced
- 2 medium onions diced
- 1 egg
- Bread crumbs
- Olive oil
Grab your grater and grate those potatoes, watch the knuckles. Toss this into a large bowl. Then add the salmon, celery, onion, and egg. Mix this together well. Add in the bread crumbs, fresh if you can get them from the bakery, canned from the store if you can’t, until the mixture has the same consistency of cement… bad metaphor, sorry.
Now add a little olive oil to the pan and put on a moderately high heat.
Form patties from the salmon/potato mixture and fry them for about 3 to 5 minutes per side.
These are nice when topped with homemade tartar sauce, or you can add pickle relish to a little Russian salad dressing and use that to top them.