When I woke up this morning I didn’t plan to blog about salmon cakes, but I did plan to finally clean out my fridge and use up all the leftovers for lunch. If my mum taught me anything from when I was very little and impressionable that being frugal was definitely a virtue! I followed her instructions on how to use every part of a chicken (including the liver, often to my husbands horror and disgust) almost with a religious fervour when I was newly married, still a student and very poor and then… Brad and I got our first paying jobs. Slowly, the good housekeeping rules started to fly of the window. Nowadays I find myself coming back to my senses and saving a forgotten container of the mashed potatoes at the back of my fridge doesn’t seem like insanity, especially when it could be transformed into something completely different, exciting and delicious! Those were my thoughts when I spotted those potatoes and my brain immediately connected them with even more neglected cans of salmon in my cupboard that had stayed there for months. I realised those unappealing potatoes can definitely have their life stretched and neither I nor Brad (since no livers were involved) were disappointed.
This recipe is almost not even a recipe, it’s a “throw a bunch of ingredients you love together” kind of a recipe and, therefore, my favourite kind 🙂
For 8 salmon cakes:
- Potatoes -4-5 medium (I used 3 cups of mashed potatoes)
- Canned Salmon- 2 cans/450 gr
- Flour-1tbsp plus extra for dusting
- Dill- a small bunch
- Salt and pepper to taste
- Olive oil
In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it.
Zest your lemon.
Now on the scale of 1 to 10 how much do you love my new wooden zester/grater? I love it 14! A birthday present from my friend Angela. How beautiful is that! I am sure you will be seeing a lot of it in the future.
I just can’t get enough of this cute contraption but I promise to stop now.
Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped dill and flour.
Mix everything well, add a pinch of each salt and pepper.
Divide the mixture into 8 golf-sized balls and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
What I found worked the best (after the first one almost fell apart as I was frying it) was putting the mixture in the shape of a ball on the frying pan and then patting it down but not too flat. You can also refrigerate them for an hour to allow the mixture to firm up.
Fry 3 or 4 salmon cakes at a time in hot olive oil until golden and crunchy on the outside. Yum!
These salmon cakes are a delightful lunch option. When I called Brad for lunch the first thing he asked me if we had any tartar sauce to go with the salmon cakes. We didn’t and I was about to make some but then he took the first bite and announced, “Never mind, they are so flavourful, you don’t need any sauce with them!” I consider that a mark of success as Brad loves his sauces!
Note: You can prepare these salmon cakes with fresh salmon which I have done when best quality salmon was plentiful during our years on the West Coast of Canada. The taste is no doubt superior to the canned variety. Also you can cook the potatoes specifically for the recipe if you don’t have any leftovers. Boil potatoes until tender and mash them while still hot. Poach your fresh salmon or steam or bake, in other words, cook it any way you like it and then proceed with the recipe.
Alternatively you can use any type of fish you like or find at the back of your cupboard!