Salmon Potato Cakes With Mustard Tartar Sauce Food

POTATO'N SALMON CAKES

Potato'n Salmon Cakes image

Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 6 cakes

Number Of Ingredients 9

Ingredients

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

Steps:

Mix all the ingredients except the bread crumbs, stir well.
Form into 6 cakes.
Coat with crumbs.
Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE

Salmon Potato Cakes with Mustard Tartar Sauce image

Make and share this Salmon Potato Cakes with Mustard Tartar Sauce recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

3 small red potatoes (8 ounces)
1 cup cooked flaked salmon
1 egg white
2 green onions, chopped
1 tablespoon chopped parsley
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning (more if you wish)
1 teaspoon olive oil or 1 teaspoon canola oil
lemon wedge (to garnish)
parsley (to garnish)
1 tablespoon low-fat mayonnaise
1 tablespoon nonfat plain yogurt or 1 tablespoon nonfat sour cream
2 teaspoons grainy mustard
1 tablespoon parsley, chopped
1 tablespoon dill pickle, chopped
1 teaspoon lemon juice

Steps:

Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain any remaining water.
Mash potatoes with fork, leaving chunky texture.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
Heat oil in nonstick frypan over medium heat.
Fill half cup measure with mixture.
Turn mixture out into frypan and flatten slightly with spatula.
Repeat for second cake.
Cook until browned and flip to brown other side, about 7 minutes total.
While cakes cook, mix all ingredients together for sauce.
Serve cakes with lemon and parsley garnish, if desired.

SALMON-POTATO CAKES WITH ROASTED TOMATO MAYONNAISE

Salmon-Potato Cakes with Roasted Tomato Mayonnaise image

Provided by Food Network

Categories main-dish

Time 1h

Number Of Ingredients 17

Ingredients

2 pounds skinless salmon fillet
Salt and pepper
1 teaspoon cayenne pepper
1/2 cup dry white wine
1 onion, finely chopped
2 teaspoons minced garlic
1 1/2 cups chilled mashed potatoes
1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
Bread crumbs
Vegetable oil
Butter
Roasted Tomato Mayonnaise
1 1/2 cups homemade or prepared mayonnaise
8 oven roasted plum tomatoes
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon paprika

Steps:

Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

QUICK SALMON-POTATO CAKES

Quick Salmon-Potato Cakes image

Make and share this Quick Salmon-Potato Cakes recipe from Food.com.

Provided by Pinay0618

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups frozen hash brown potatoes, thawed
1/2 cup finely chopped yellow onion
6 -7 ounces canned salmon, squeezed dry and flaked with a fork
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup unflavored dry breadcrumbs
2 tablespoons extra virgin olive oil
1/4 cup sour cream

Steps:

In a large bowl, combine the thawed hash browns with the onions. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well. Form the mixture into patties, then roll them in the breadcrumbs to coat.
In a large skillet over medium-high, heat the oil. If necessary, use half the oil and cook the patties in batches. Place the patties in the pan and cook until well browned and heated through, 2 to 3 minutes per side. Serve topped with sour cream.

Nutrition Facts : Calories 308.6, Fat 15.4, SaturatedFat 4.2, Cholesterol 146.9, Sodium 459.2, Carbohydrate 26.7, Fiber 2.5, Sugar 1.6, Protein 16.8

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