Crabcakes are a delicious appetizer and can even be a satisfying dinner. But if you’re tired of crab, these salmon cakes are a tasty alternative.
Salmon is one of those fish that can be eaten a hundred different ways. You can have it grilled, poached, as a burger, scrambled up in eggs or even smoked on a bagel. But you rarely see it fried into little cakes. When it comes to fish cakes, they’re usually made of crab. While the crabcakes are delicious, they’re kind of ordinary. But if you’re a crabcake fan and are looking for a way to mix things up, I have just the answer: salmon. Yes, instead of poaching or grilling that salmon tonight, grind it up with some potatoes and scallions and make it into delicious little cakes. Not only will you enjoy the change of pace, your kiddies just might eat their fish.
Potato salmon cakes
- 2 pounds red-skinned potatoes, scrubbed and peeled
- 1 pound skinless wild salmon fillets
- 3 scallions, chopped
- 3 eggs, beaten
- 3 garlic cloves, minced
- 2 tablespoons ginger, grated
- 1/2 red onion, chopped
- 1 tablespoon sesame oil
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Preheat the oven to 350 degrees F. Cook the potatoes in a large pan of salted boiling water until tender, about 20 minutes. Drain and transfer the potatoes to a large bowl and mash.
- While the potatoes cook, place the salmon in a baking dish and bake for about 15 minutes or until the salmon is medium-rare.
- Flake the salmon and add it to the potatoes. Mix in the scallions, eggs, garlic, ginger, onion and sesame oil until well combined. Fold in the breadcrumbs, salt and pepper until just combined. Form into one-half-cup patties and set aside.
- Heat one-half-inch of vegetable oil in a large skillet over medium-high heat. Fry the potato-salmon cakes until browned and crisp, about two minutes per side. Transfer to a baking sheet and repeat with the remaining cakes. Once they’ve all been fried, place the cakes in the oven and cook for 10 to 15 minutes until heated through. Serve immediately.