Post by RQuam on Oct 29, 2023 20:43:29 GMT -5
I first thought about making these a year or so ago. I didn't have any frozen hash brown potatoes so I thawed and crumbled an equal quantity of Tater Tots. To us (DW and me) the flavor imparted by the Tater Tots was really good. That went on the recipe rather than hash browns.
Richard
Salmon Potato Cakes
These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
1 teaspoon extra-virgin olive oil
1 ½ cups frozen hash brown potatoes, thawed
1 large egg white
1 tablespoon low-fat mayonnaise
2 teaspoons drained capers, coarsely chopped
1 scallion, trimmed and thinly sliced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 7-ounce can wild salmon, drained, picked over and flaked
Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
Richard
Salmon Potato Cakes
These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
1 teaspoon extra-virgin olive oil
1 ½ cups frozen hash brown potatoes, thawed
1 large egg white
1 tablespoon low-fat mayonnaise
2 teaspoons drained capers, coarsely chopped
1 scallion, trimmed and thinly sliced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 7-ounce can wild salmon, drained, picked over and flaked
Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
