Archive for December 27th, 2007


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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