I love salmon cakes! Last week Vaughn and I made salt baked salmon and had some left over. Leftovers are wonderful. I served these with a crispy potato flower and lemon caper mayonnaise on a bed of baby kale from my garden.
Salmon Cakes
Yeild: 10 small cakes
Ingredients:
2 cups cooked salmon, flaked
2 eggs, whisked
1 cup panko breadcrumbs
2 tbsp. capers, chopped
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 lemon, juiced
salt to taste
1 tbsp. butter
1 tbsp. olive oil
-Combine all ingredients, except butter and oil, in a mixing bowl.
-Shape patties into 2 in rounds, about a 1/2 to 1 inch high.
-Heat oil and butter in a saute pan over medium heat.
-Saute the salmon cakes for 5 minutes on each side until golden brown
Lemon Caper Mayonnaise
Ingredients:
6 tbsp. mayonnaise
2 tsp. capers, chopped
1 tsp. lemon juice
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/8 tsp. paprika
salt to taste
-Combine all ingredients in a small bowl.
Crispy Potato "Flower"
Yeild: 6-8 flowers
Preheat oven to 400F
Ingredients:
2 small Yukon Gold potatoes
2 tbsp. olive oil
salt and pepper to taste
-Slice potatoes into thin, uniform rounds *
-Toss the rounds with olive oil
-Fan out six rounds in a circle
-Sprinkle with salt and pepper
-Arrange rounds on a sheet pan
-Bake until crispy and golden brown
*A mandolin slicer would make slicing the potatoes super easy. I don't have one, so I used a cheese plane! Just flip it over and use the backside so you can rest it on the cutting board (watch your fingers!)
