Mini Lemon Pepper Salmon Cakes

By The Canadian Living Test Kitchen

176 people added this to their Recipe Box

This recipe makes 32 servings

Nutritional Info
Per piece: about	-
cal	5050 cal
pro	3 g3g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	10 mg10mg chol
sodium	142 mg142mg sodium
% RDI:	-
calcium	33 calcium
iron	22 iron
vit A	11 vit A
vit C	33 vit C
folate	22 folate

More great recipes from this menu:

Dip these little cakes into this tasty dipping sauce. You can also use tuna, shrimp, crab or 1-3/4 cups (425 mL) flaked cooked fish instead of the salmon.

Ingredients

2 large potatoes , (1lb/500 g)2 2large potatopotatoes, (1lb/500 g)
1/4 cup dry breadcrumbs 1/4 1/4cup cupdry breadcrumbs
2 green onions , chopped2 2green oniongreen onions, chopped
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 egg , beaten1 1eggeggs, beaten
2 2cans cansred sockeye salmon, drained and flaked
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
Dipping Sauce:
1/2 cup light mayonnaise 1/2 1/2cup cuplight mayonnaise
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind

Preparation

Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes; drain and return to pot. Using potato masher, food mill or ricer, mash or press until smooth.

In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind and juice, garlic, salt and pepper; blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties. (Make-ahead: Place on plates; cover and refrigerate for up to 24 hours.)

Dipping Sauce: In small bowl, combine mayonnaise, parsley, garlic and lemon rind. (Make-ahead: Cover and refrigerate for up to 2 days.)

In large nonstick skillet, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes per side. (Make-ahead: Place on foil-lined rimmed baking sheet; let cool in refrigerator. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven, about 6 minutes.) Serve with sauce.