This week, I wanted to give you an “easy to prepare” dish that can be made primarily with ingredients from your pantry. It satisfies your crunch craving and provides a good source of protein. My Potato Salmon Cakes has been a family recipe that has evolved over time. My maternal grandmother was an east coast girl and grew up on cod cakes. My mother changed it up and substituted salmon for the cod. I’ve kicked it up a notch and added caramelized corn and onions and an extra crunchy panko coating. All to say, that comfort food can change through the generations, but at its core, it’s the taste that reminds us of home and the joy of family at the table.
I still love using my mother’s canned sockeye salmon, but hey, you can substitute the 1 cup with another protein, like leftover shredded chicken, diced ham or smoked meat. For the vegetarians, a cup of cooked mushrooms would be delightful. A green salad is a nice side to go with this dish.
Also….a dollop of homemade tartar sauce makes the cakes sing!—
- 2 tablespoons green relish
- ½ cup mayonnaise
- ½ cup sour cream
- squeeze of lemon
- pinch of sea salt and pepper
Be creative and have some fun with this recipe. The potato acts as the foundation and you get to add in the cooked ingredients. Remember, the traditional crumb line (explained in detail in the recipe) is essential to get the crispy coating. If you only want to cook a few at a time, no problem. You can keep the balance in the fridge for a day or so, and enjoy them, freshly fried for a lunch.
Cheers and Happy Cooking!
Crispy Potato Salmon Corn Cakes
Makes 8 cakes
- 3 medium potatoes, cut in half (around 1 pound)
- cold water with ¼ teaspoon sea salt
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons sunflower oil
- ½ cup white or red onion, finely chopped
- ½ cup corn kernels, thawed from frozen
- 1 tablespoon chives or parsley or dill, finely chopped
- 1 can sockeye salmon, cleaned and flaked (213g) (around 1 cup)
- 1/3 cup flour
- 1 egg, lightly beaten with a few dashes of hot sauce
- 1 cup panko bread crumbs (approximately)
- 2 tablespoons sunflower oil
In a medium pot, place the potatoes and cover with salted cold water. Place the lid on the pot and boil potatoes for about 15- 20 minutes till fork tender. Drain and when cool enough to handle, remove the skins and mash in a medium size bowl. Add butter, flour, salt and pepper and mix. Place in the fridge, uncovered for at least 2 hours to cool completely.
When done, remove the potatoes from the fridge and place on the counter. In a fry pan over medium heat, sauté the onion in 1 teaspoon of oil till soft and golden, about 5 minutes. Remove from the pan and place the mixture in the potato bowl. Add oil and sauté the corn kernels for a few minutes and add to the bowl. Add in the chives and salmon and mix all the ingredients together with a fork.
With your hands form the mixture into balls, a very large than a golf ball. One by one, take each ball and press it into the palm of your hand to create a patty. Set to one side on a plate.
Next step – create your crumb line. Take a large piece of parchment paper and place it on your counter. Place the flour on the left side of the paper. Second, get a small bowl and whisk the egg with the hot sauce and place in the middle. Third, place your cup of panko on the right. Now, you are ready to go. Roll each patty in the flour, shake off the excess and place and coat it in the egg. Lift out with a fork and place in the panko bed and press down on both sides so that the crumbs stick. Repeat till all patties are done. Place on a tray, lined with parchment paper and put in the fridge, uncovered, to set for a least 30 minutes. (Note – you can leave in the fridge for several hours)
Remove from the fridge and let sit for 5 minutes. In a medium hot pan, place 1 tablespoon of oil and fry the first 4 patties till golden brown on both sides. Repeat till all are cooked. Serve immediately.