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