Food & dining
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    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.

    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.

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    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