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Now In: Recipes → All Countries → Appetizer → Salmon Cakes

Salmon Cakes
Many Irish-Americans have fond memories of this classic dish, enjoyed especially during the Lenten season. Served with green mayonnaise, this dish is colorful and delicious. Consider using fresh salmon if available, especially if you have leftovers from a previous meal.

Base SKU:	1794
Cuisine:	Irish
Prep Time:	30 Minutes plus 2 Hours refrigeration time
Cooking Time:	45 Minutes
Yield:	10 Cakes
Source:	Food Writer Margaret M. Johnson, The Irish Heritage Cookbook, Chronicle Books

Ingredients:- Click "View all receipe products" to see all recipe products.


	1 pound(s)	Boiling potatoes, peeled and cut into 2-inch pieces
	1 pound(s)	Salmon, cooked, fresh or canned
	1/4 cup(s)	Milk

	3 tablespoon(s)	Curly parsley, minced, plus sprigs for garnish
	1 teaspoon(s)	Lemon pepper

	1	Egg, beaten with 1 tablespoon water
		Flour, for dredging

	1/2 cup(s)	Vegetable oil
		Lemon slices for garnish

Instructions:

1.	Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash.
2.	In a medium bowl, combine the flaked salmon and mashed potatoes. Add the milk, tarragon, parsley, lemon pepper, and salt; mix well. Add the egg and mix again. Refrigerate for 10 minutes.
3.	Shape the mixture into 8 to 10 evenly sized balls. Lightly dredge in flour, pass through the egg mixture, then coat with the bread crumbs.
4.	In a large skillet, over medium heat, heat the oil and cook the cakes in batches until browned, 3 to 5 minutes per side.
5.	Serve immediately, garnished with parsley sprigs and lemon slices, or transfer to a baking sheet and keep warm in a preheated 200; F oven until ready to serve.