Fish Week: Salmon Cakes - Sweet Potato Chronicles

Fish Week: Salmon Cakes

This week might be a bit nuts at SPC. Unlike most times when we're so but­toned down.… ahem. Bar­ring some kind of nat­ural dis­as­ter, we're mov­ing over to our new site this week. We'll be say­ing good­bye to our friend the old blog — great per­son­al­ity, shame about her face — and intro­duc­ing our super fancy new blog. Same url, all new fabulous-ness — she's a hot­tie. Those of you lovelies who signed up for the blog will have to re-sign up for the newslet­ter — sorry! — but we're going to have lots of great prizes to make it worth your while! We won't have any­thing up at all this Tues­day but cross­ing every fin­ger and toe, we'll be up again by Wednesday.

So, this is the last old post. Kind of sad, huh? Actu­ally, not a bit. I can't fuck­ing wait.

My kids are pretty good eaters and fairly game to try new things. But I've been think­ing of ways to incor­po­rate more fish into our meals and had a feel­ing cakes might be a kid-friendly deliv­ery device. Salmon cake recipes seem to fall into two cat­e­gories, ones that use potato and ones that use bread­crumbs or panko. Now, I love me some panko but I think that if it's going to be about half the recipe, a veg­etable is the way to go. I based these on a recipe from a recent issue O mag­a­zine — tweaked to have a lot less salt, I added dill and threw together my own basic sauce.

Salmon Cakes

2 large Yukon Gold pota­toes, cleaned, peeled and chopped
2 table­spoons veg­etable oil
1 leek, washed, sliced in half and thinly slice (all of the white and a bit of the green)
2 tins of pink salmon (try to find salmon packed in water with no salt added)
fresh dill to taste (I used about two table­spoons chopped fine)
1/4 cup may­on­naise
1/4 cup flour
2 eggs
1 1/2 cups sesame seeds


Method

Sim­mer pota­toes until ten­der in boil­ing water. Drain and mash. It will make about 2 cups of mashed potatoes.

Slice your leek length­wise before rins­ing them. They really hold a lot of dirt so don't rush through this step. Slice as thinly as you can. I usu­ally use about three quar­ters of a leek — the top, dark green part is a bit tough.

Open and drain the salmon. Gen­tly com­bine salmon, pota­toes, leeks and dill. Blend in may­on­naise and a pinch of salt and pep­per. Form into about 12 pat­ties — about 2 1/2 inches across and maybe 1/2 inch thick. Cover and refrig­er­ate for at least an ho

Set up flour, beaten eggs and sesame seeds in shal­low bowls and plates. Dredge the pat­ties in flour, then egg, then sesame seeds. This is a mucky busi­ness and best not com­bined with car­ing for a one year old who wants to be given a bowl of Ched­dar Bun­nies or needs to be exca­vated from the toy box but you know how it is.

Heat some veg­etable oil until hot but not smok­ing. Fry the cakes — don't over crowd the pan, you'll have a hard time flip­ping them — for about five min­utes a side. I whipped up a bit of plain yogurt, a squirt of lemon juice and another table­spoon of finely chopped dill.

  

4 Comments

  1. Karen says:

    Love the new look! And these salmon cakes look extremely yummy, thanks for another meal inspi­ra­tion on a night when tempted to just have Kraft Dinner.

  2. Ceri says:

    Hi Karen! Thanks so much! Let me know how these turn out for you. And thanks — it's so nice to be switched over to our new design. Lots more fun stuff com­ing soon!

  3. Martha Sharpe says:

    Yaaaaayyyyyy!!!!! Con­grat­u­la­tions!!!!!! New look is gorgeous!

  4. […] a huge fan of Salmon Cakes and this recipe does not […]

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