Potatoes and Salmon Cakes - Giangi's Kitchen

Recipes: Fish

Giangi Kitchen Giangi

Potatoes and Salmon Cakes

Published on May 18, 2013 | Fish

Introduction

Potatoes and  Salmon cakes. A new creation from my kitchen.


As I was planning a very simple rendition of our dinner, mashed potatoes and bake salmon, the idea of incorporating the two came along and , Why not? The result a new dinner . Potatoes and salmon prepared in perfect harmony, complimenting each other.
A fun dinner for all of us.

Baking in the oven just finishes the cooking.

Mayonnaise and lemon juice mixed together was a perfect dipping sauce. I also sprinkled some lemon juice over the cakes and I like it, my son on the other hand, not so much.

I will leave that up to you to decide which one you like best.

Bon Appetit!!

servings: 4 prep time: 20 minutes cook time: 20 minutes

Ingredients

Amount Item Add to Grocery List
1 pound skinless salmon fillets
1 1/2 pound peeled and diced potatoes
3 scallions
3 egg(s)
2 minced garlic cloves
1/4 cup parmesan cheese
1/4 cup panko
juice of half lemon
dry sage and marjoram marsala
2 tablespoons bread crumbs
salt and pepper
vegetable oil

Preparation Instructions

  1. Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.

  2. When the potatoes are done, drain and place them in a large bowl. Mash them.

  3. Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.

  4. Flake the salmon and add it to the potatoes bowl.

  5. Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.

  6. In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.

  7. Place all the fried cakes in the oven and bake for 10 minutes.

  8. Serve with a lemon mayonnaise sauce.

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