Given all the troubles we've had lately with the sewer and the furnace, you'd think now would be the perfect time for the ultimate in comfort food recipe. But I've already posted a lot of my faves in that category: chicken pot pie, alfredo sauce, knephla soup, cookie dough brownies and oatmeal carmelitas.
So today's recipe is Salmon-Potato Cakes. It's a pretty good comfort food, since it's made with mashed potatoes, but it's a little bit lighter dish.This time of year I like to serve them up with some cream of tomato soup or potato soup. In the warmer months Salmon-Potato Cakes are perfect with roasted asparagus or a nice salad.
I think this originally came from a Better Homes & Gardens magazine.
Here's the recipe:
Salmon-Potato Cakes
14 oz. fresh skinless salmon fillets or canned salmon
2 C. refrigerated sour cream & chive masked potatoes
1/2 C. seasoned dry fine bread crumbs
1 1/2 tsp. dried of 1 1/2 TBSP. fresh dill
I occasionally make these with leftover salmon, but typically I use salmon straight out of the can. Be sure to drain it well and pick out any bones or cartilage.
If you are using fresh salmon, rinse and dry the fish. Place in a two-quart microwaveable dish; cover with vented plastic. Cook on high 2 1/2-3 1/3 minutes, until flaky. Or, prepare using your favorite cooking method.
Break cooked or canned salmon into pieces. Combine with potatoes, bread crumbs and dill.
Form into cakes that are roughly 3-4 inches in diameter. This recipe makes about 8 cakes. Coat a large skillet with cooking spray. Cook cakes over medium heat, 3-4 minutes on each side, until heated through and browned.
If you want a dipping sauce, serve these up with honey-dijon salad dressing.
Fast, delicious, and, if you start with canned salmon, a one-pan prep. Perfect for the cook who is busy battling overflowing toilets and a burned out furnace.
Enjoy!
© Trippin' Mama 2011
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