Potato salmon cakes with tartar mustard sauce
December 27, 2007 by kitchenetta
This is a yummy dish that is easy to make, and healthy too. I used Yukon gold potatoes, but red bliss would work really nicely. Serve with a green vegetable and some crusty whole grain bread, this recipe makes 4 cakes. Enjoy!
Salmon potato cakes
2 medium-sized Yukon potatoes
1 can pink salmon, drained
2 eggs, beaten
1 small onion chopped fine
1 tablespoon chopped parsley
3/4 teaspoon Caribbean jerk seasoning
1 tablespoon olive oil
Quarter the potatoes and place them in a saucepan with about 1/2 cup water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender. Remove potatoes from the saucepan, and mash them with a fork, but leave ’em chunky.
Combine in a large bowl the potatoes, salmon, eggs, onions, parsley and seasoning. Form into 4 patties.
Heat the oil in a large non-stick skillet. Over medium heat, place the patties in the skillet, flatten a little, and cook on each side until browned nicely. Serve with either tartar mustard sauce (see below) or a nice chili sauce.
1 tablespoon mayonnaise
1 tablespoon soy sour cream
2 teaspoons Dijon mustard
1 tablespoon chopped pickle
1 tablespoon chopped parsley
1 teaspoon lemon juice
Mix everything together vigorously until well blended. Serve over patties.
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