Recipes
Search Recipes
|
Alaska Canned Salmon and Potato Cakes
Yield: 24 servings
Ingredients
Salmon and Potato Cakes
- 1 can (64 oz.) (a) Alaska canned salmon
- 3 quarts Prepared dehydrated potato agglomerates (b)
- 8 Egg whites
- 1/2 c Chopped parsley
- 2-1/2 c Sliced green onions
- Dry bread crumbs as needed
- Oil for frying as needed
- Horseradish-Dill Sauce
Horseradish-Dill Sauce
- 1-1/2 c Mayonnaise
- 1-1/2 c Lowfat plain yogurt
- 3 T Prepared horseradish
- 3/4 t Dried dill weed
- Black pepper to taste
Directions
Salmon and Potato Cakes
- Drain and flake canned salmon; (c) set aside.
- Mix together potatoes with egg whites and parsley until smooth and well combined.
- Gently fold in canned salmon and green onions. (d) Refrigerate until ready to serve.
- For each serving: Form canned salmon-potato mixture into three 1/4-c patties. Coat with bread crumbs. Place well-greased pan and broil 4 to 6 inches from heat for 5-6 minutes, or until golden brown. Or, fry in oil in a sauté pan over medium high heat for 2-3 minutes on each side, or until golden brown. Place on a serving plate with 2 T Horseradish-Dill Sauce.
Horseradish-Dill Sauce
- Mix together all ingredients until well combined.
NOTES:
a) Or use 4 cans (14-3/4 oz. each) Alaska Canned Salmon.
b) Mashed potatoes may should be very stiff.
c) The skin and tiny, soft bones are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
d) Mix in more instant potatoes if finished salmon mixture in not thick enough.
|
Printer Friendly Version »
|
