Food & dining

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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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