Potatoes and Salmon Cake
By: Giangi Townsend
Published: Saturday, May 18, 2013 - 10:13am

Ingredients




1 pound skinless salmon fillets
1 ½ pound medium potatoes, peeled and diced
3 scallions
3 eggs
2 garlic cloves minced
¼ cup parmesan cheese
¼ cup panko
Juice of a half of lemon
Dry Sage and Marjoram, rubbed to pulverize
2 tablespoons bread crumbs
Salt and pepper
Cooking oil

Preparation

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.

About

A new creation from my kitchen. Salmon and Potatoes Cakes.
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!!
Giangi