SALMON CAKES

By ClaudiaJan

Ingredients

• 1 pound all-purpose potatoes, peeled
• Salt
• 1 can (15 1/2 oz.) salmon or 2 cans (7 oz. each) tuna, drained and flaked
• 2 large eggs
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons milk
• 1 1/2 cups fresh bread crumbs
• 2 tablespoons butter or margarine, divided
• Lemon wedges, for garnish

Preparation

Step 1

Heat potatoes with water to cover and 1 teaspoon salt to boiling. Cover and cook until fork tender, about 20 minutes. Drain and mash. Combine
potatoes, salmon, 1 egg, mayonnaise, green onions, parsley, lemon juice, pepper and 1/4 teaspoon salt in bowl. Shape into six 3-inch patties and
place on wax paper. Spread flour on large plate. Beat remaining egg with milk on another large plate; spread bread crumbs on another plate. Dip
salmon patties into flour, then egg mixture, then bread crumbs. Melt 1 tablespoon butter in large skillet over medium heat. Add 3 salmon
patties and cook until browned, 3 to 4 minutes per side. Transfer to plate and in desired keep warm. Repeat with remaining 1 tablespoon
butter and salmon. Serve with lemon wedges. Makes 6 servings.


For added nutrition, mash the salmon and its soft, calcium-rich bones together before adding the remaining ingredients.

Prep time: 40 minutes
Cooking time: 6 to 8 minutes per batch
Degree of difficulty: Easy
Low-calorie