INGREDIENTS
Salmon Potato Cakes
1 cup new mini potatoes, cooked (250ml)
1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)
1 egg, lightly beaten
1 clove small garlic, chopped
1 teaspoon grated lemon zest (5ml)
1 teaspoon lemon juice (5ml)
¼ teaspoon salt (1ml)
¼ teaspoon freshly ground black pepper (5ml)
1 teaspoon Worcestershire sauce
1 pinch of paprika
1 tablespoon chopped cilantro (15ml)
1 tablespoon chopped parsley (15ml)
½ cup cracker crumbs (125ml)
¾ cup Panko or fresh breadcrumbs (375ml)
3 tablespoons butter (30ml)
3 tablespoons canola or vegetable oil (30ml)
Chipolte Dipping Sauce
½ cup sour cream (125ml)
2 tablespoons regular or light mayonnaise (30ml)
½ teaspoon minced, canned chipolte (2ml)
¼ teaspoon adobo sauce (1ml)
1 teaspoon lime juice
¼ teaspoon freshly ground black pepper (1ml)
Dilly Dipping Sauce
½ cup sour cream (125ml)
2 tablespoons mayonnaise (30ml)
2 tablespoons dill pickle relish (30ml)
1 teaspoon lemon juice (5ml)
¼ teaspoon freshly ground pepper (1ml)
DIRECTIONS
Salmon Potato Cakes
1. Remove skin from salmon. Mash potatoes and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika.Kids’ Variation:Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside.Adults’ Variation:Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3 – inch patties and coat with Panko or fresh breadcrumbs.Set aside.
2. Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2 – 3 minutes per side, until golden brown and heated through.Tip: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown. Serve with Chipolte or Dilly dipping sauce.
Chipolte Dipping Sauce
1. Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth.
Dilly Dipping Sauce
1. Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth.
