Monday, October 15, 2012

Salmon cakes - out of the freezer!

 The first time I made these - a couple months ago- I thought they were very good. But after a long day of work pulled out of the freezer they were even better! Served with a simple salad of fresh lettuce, chopped tomatoes and sautéed corn - what a nice ending to a perfectly crummy day. Oh, my little green sauce was some mayo with a little pesto mixed in. Who needs the Gorton's fishermen?? Especially when we have Jamie Oliver!
Salmon Cakes makes 8

1 pound potatoes, peeled and cut into cubes
1 pound salmon fillets
olive oil
bunch parsley chopped
1 tablespoon flour
1 egg
about 1 cup panko

Halfway fill a large dutch oven with water and add some salt and the potatoes covering slightly with water. S&P the salmon and rub with a little olive oil. When the water starts to boil place the salmon in a metal steamer basket, cover with foil and place on top of the potatoes Cook for about 10 min, or until both are cooked and tender. Drain the potatoes and put them back in the pan to let dry out. Mash up the potatoes and let cool. Add the parsley, egg, flour, zest of 1 lemon and flake in the salmon and gently mix together forming into 8 patties. Freeze the ones you aren't using at this point. Place the panko on a plate and mash in some on each side of the cakes. In a large frying pan lightly cover the bottom of the pan with olive oil and when it's nice and hot add a few cakes at a time, don't crowd. Cook on each side about 4 min, or until crispy and browned. Serve with lemon wedges. 

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