A zesty mayo adds zip to these moist, mouthwatering cakes. You can use canned tuna, shrimp, crab or 1-3/4 cups flaked cooked fish instead of the salmon.
- Prep time 1 hour
- Total time 1 hour
Ingredients
Herbed Garlic Mayo:
Method
In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.
In large bowl, stir together potatoes, bread crumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into 1/4-inch (5 mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)
In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.)
Herbed Garlic Mayo: In bowl, stir together mayonnaise, parsley, garlic and lemon zest. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with salmon cakes.
Makes about 30 pieces.
Nutritional facts per piece: about
- Sodium 142 mg
- Protein 3 g
- Calories 50.0
- Total fat 3 g
- Cholesterol 10 mg
- Total carbohydrate 3 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 3.0
