Read as much as you want on BostonGlobe.com, anywhere and anytime, for just 99¢.

sunday supper

Recipe for salmon-potato cakes

Sally Pasley Vargas for The Boston Globe

Serves 4

4medium all-purpose potatoes, peeled and cut
into 2-inch chunks
Salt and pepper, to taste
4cooked salmon fingers, skinned, flesh flaked
1cup leftover vegetables, finely chopped
¼cup chopped fresh parsley
Finely grated rind of 1 lemon
3scallions, thinly sliced
2tablespoons flour
1egg, lightly beaten
Extra flour (for sprinkling)
3tablespoons vegetable oil

1. Have on hand a rimmed baking sheet.

2. In a saucepan over high heat, combine the potatoes with cold water to cover. Add a generous pinch of salt and bring to a boil. Lower the heat and simmer for 15 minutes, or until tender. Drain in a colander.

Continue reading below

3. Return the potatoes to the saucepan. With a potato masher, mash them with salt and pepper; cool. Stir in the salmon, vegetables, parsley, lemon rind, scallions, flour, and egg. Divide the mixture into 8 equal pieces and shape into patties. Set them on the baking sheet and refrigerate for 30 minutes.

4. On a dinner plate, spread about ¼ cup flour. Coat patties in the flour, shaking off the excess.

5. In a large nonstick skillet over medium heat, heat the oil. Cook the salmon cakes for 2 to 3 minutes on a side, or until browned and hot all the way through. Serve 2 cakes per person.

Sally Pasley Vargas

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week