These can be made with real or canned salmon. They work as an appetizer or an entree (make larger or keep them mini and serve with salad). They freeze well and can be reheated in 12-15mins at 425F.
2 large potatoes (1 lb)
1/4 cup dry bread crumbs
2 green onions, chopped
1/4 cup chopped fresh parsley
1/2 tsp grated lemon rind
2 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 egg, beaten
2 cans (7.5 oz) red sockeye salmon, drained
2 tbsp vegetable oil
Dipping Sauce:
1/2 cup light mayonnaise
1 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp grated lemon rind
Alternative dip: mayonnaise, dijon mustard, worcestershire sauce, hot sauce, salt and pepper
Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes; drain and return to pot. Using potato masher, mash until smooth.
In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind and juice, garlic, salt and pepper; blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties.
Make-ahead: Place on plates; cover and refrigerate for up to 24 hours.
Dipping Sauce:
In small bowl, combine mayonnaise, parsley, garlic and lemon rind. (Make-ahead: Cover and refrigerate for up to 2 days.)
Cooking Cakes:
In large nonstick skillet, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes per side.
Make-ahead: Place on foil-lined rimmed baking sheet; let cool in refrigerator. Cover and refrigerate for up to 1 day. Reheat in 375°F oven, about 6 minutes.
Serve with dip.
Yields: 32 mini cakes
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