Salmon Cakes

by Laura Donnelly — March 28, 2007

I like to cook some extra salmon (see Monday and Tuesday's recipes) soI can make these salmon cakes a day or two later for brunch or lunch. The potato acts as a binder. Feel free to use egg substitute for whole egg if desired.

Serves 4

8 ounces cooked salmon, flaked
1 egg white
1 Tablespoon canola oil
1/4 cup finely minced onion
1/4 teaspoon ground ginger
1 clove garlic, minced
2 green onions, finely minced, green part included
1 small potato, cooked and mashed (you only need about 1/2 cup)
1 egg, slightly beaten
2 Tablespoons fresh lime juice
1 Tablespoon capers, drained and chopped
1 teaspoon fresh dill, chopped
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
a pinch each paprika, dry mustard, and cayenne pepper
salt and pepper to taste

1. In medium bowl, whisk egg white until frothy.

2. Heat a small skillet and sauté onion, garlic, and green onion till soft. Let cool, then stir into egg white.

3. Add all remaining ingredients, and form into four patties.

4. In large nonstick skillet, cook patties over medium heat for about four minutes on each side. No need to cook longer--remember, the fish is already cooked.