Sunday, November 8, 2009

Salmon and Potato Cakes

For those of you who include fish into your vegetarian diet. These were easy to make and the kids liked it. We topped them with sour cream and just a drizzle of ketchup mixed with Worcestershire sauce. Double the recipe: leftovers are great.

Serves 4

2 Cups red skinned potatoes, boiled and smashed (smash with skins on. I think this took about 4-5 large red potatoes. )
1 small onion, minced
1 clove garlic, minced or pressed
1-7 oz can salmon, skin and bones removed
2 eggs, beaten
1 Tablespoon dried dill or thyme (double if using fresh)
1 Tablespoon Dijon mustard
1 Cup croutons, crushed to make 1/4 Cup crumbs (any flavor, I used Caesar)
kosher salt and fresh ground pepper
oil (canola or olive)

saute onion and garlic in 1 teaspoon of oil. Remove from heat.

Combine onion and garlic, potatoes, salmon, eggs, spices, mustard and croutons in a bowl and mix. Shape into patties. Salt and pepper each side. Fry in just a little bit of oil until golden brown on each side and heated through. Serve with sour cream.

Stay tuned for later this week. I'm trying out a recipe for Quinoa Stuffed Peppers and a Carrot Cilantro salad.

1 comment:

Maria said...

Just found your blog. I like it!