Lazy Salmon Cakes
Lazy Salmon Cakes recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
potatoes
cooked, or 1/2 cup mashed potoatoes |
*
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
dried, or orange |
|
| ½ | teaspoon |
dill weed
dry, or 1/4 c fresh dill |
|
| ½ | teaspoon |
cilantro
dry, or fresh parsley |
|
| ¼ |
onions
chopped |
*
|
|
| 7 ½ | ounces |
canned salmon
no skin, no bones |
|
| 1 |
eggs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
cooked, or 1/2 cup mashed potoatoes |
*
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
dried, or orange |
|
| 2.5 | ml |
dill weed
dry, or 1/4 c fresh dill |
|
| 2.5 | ml |
cilantro
dry, or fresh parsley |
|
| 0.3 | each |
onions
chopped |
*
|
| 216.8 | ml/g |
canned salmon
no skin, no bones |
|
| 1 | each |
eggs
|
*
|
Directions
Mash potato and allow it to cool.
Mix with lemon juice, seasonings, onion and then mix in the salmon.
Mix in beaten egg.
Form the mixture into 4 patties or 6 smaller ones.
Heat a large sauté pan over medium heat.
Spray or wipe with canola.
Fry the cakes for 5 minutes on each side until golden brown.
Serve with lemon wedge.
