Name: Salmon Potato Cakes with Dipping Sauces
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 cup new mini potatoes, cooked (250ml); 1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g); 1 egg, lightly beaten; 1 clove small garlic, chopped; 1 tsp grated lemon zest (5ml); 1 tsp lemon juice (5ml); ¼ tsp salt (1ml); ¼ tsp freshly ground black pepper (5ml); 1 tsp Worcestershire sauce; 1 pinch of paprika; 1 Tbsp chopped cilantro (15ml); 1 Tbsp chopped parsley (15ml); ½ cup cracker crumbs (125ml); ¾ cup Panko or fresh breadcrumbs (375ml); 3 Tbsp butter (30ml); 3 Tbsp canola or vegetable oil (30ml); ½ cup sour cream (125ml); 2 Tbsp regular or light mayonnaise (30ml); ½ tsp minced, canned chipolte (2ml); ¼ tsp adobo sauce (1ml); 1 tsp lime juice; ¼ tsp freshly ground black pepper (1ml); ½ cup sour cream (125ml); 2 Tbsp mayonnaise (30ml); 2 Tbsp dill pickle relish (30ml); 1 tsp lemon juice (5ml); ¼ tsp freshly ground pepper (1ml)

Prep Time

20 min

Cook Time

15 min

Yields

4 servings

Filling potato fish cakes you can call your own!

ingredients

Salmon Potato Cakes

cup new mini potatoes, cooked (250ml)

can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)

egg, lightly beaten

clove small garlic, chopped

tsp grated lemon zest (5ml)

tsp lemon juice (5ml)

tsp salt (1ml)

tsp freshly ground black pepper (5ml)

tsp Worcestershire sauce

pinch of paprika

Tbsp chopped cilantro (15ml)

Tbsp chopped parsley (15ml)

cup cracker crumbs (125ml)

cup Panko or fresh breadcrumbs (375ml)

Tbsp butter (30ml)

Tbsp canola or vegetable oil (30ml)

Chipolte Dipping Sauce

cup sour cream (125ml)

Tbsp regular or light mayonnaise (30ml)

tsp minced, canned chipolte (2ml)

tsp adobo sauce (1ml)

tsp lime juice

tsp freshly ground black pepper (1ml)

Dilly Dipping Sauce

cup sour cream (125ml)

Tbsp mayonnaise (30ml)

Tbsp dill pickle relish (30ml)

tsp lemon juice (5ml)

tsp freshly ground pepper (1ml)

Ingredient Substitution Guide

directions

Step 1

Remove skin from salmon. Mash potatoes and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika.

Step 2

Kids’ Variation:Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside.

Step 3

Adults’ Variation:Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3 – inch patties and coat with Panko or fresh breadcrumbs.Set aside.

Step 4

Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2 – 3 minutes per side, until golden brown and heated through.

Step 5

Tip: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown.

Step 6

Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth.

Step 7

Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth.

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Salmon Potato Cakes with Dipping Sauces