Ingredients
1 213-gram can of salmon, skin and bones removed. Red salmon preferred.
1 1/2 cups boiled potatoes, mashed.
1 egg, beaten
1/4 cup flour
salt & pepper to taste
2 tablespoons parsley, chopped
2 tablespoons fresh dill (1 to 2 teaspoons dried)
1 tablepoon hot sauce (optional)
1/4 cup onions, minced.
1 tablespoon lemon juice
3/4 cup panko breadcrumbs
2 tablespoons olive oil.
Preparation
Heat 1 teaspoon of olive oil in a small frying pan. Saute onions over medium heat until softened, about 5 minutes.
Mix first 10 ingredients, including onions.
Form into six cakes.
Coat with panko breadcrumbs
Heat olive oil in a large skillet over medium-high heat. Add salmon cakes. Cook until browned, about four minutes a side.
*Can also be baked in a preheated 400-degree oven. Coat cookie sheet with cooking spray or olive oil. Bake for 15 minutes, turning once.
