Easy, inexpensive and delicious, this is a new favorite at our house and a delightful snack on a spring day. They are yummy straight from the frying pan and also good warmed up the next morning.
What you’ll need:
1lb fresh salmon
3-5 Yukon gold potatoes
1 tbsp of flour (and extra for preparing the cakes)
1 tbsp dijon mustard
pinch of fresh Parsley
pinch of sea salt & black pepper
3-4 tbsp. Olive oil
Boil the potatoes in hot water for about 5-10 minutes and then drain them and rinse in cold water. Shred the potatoes with a cheese grater or similar into a large bowl.
Chop the salmon into small pieces and add to the potatoes. Add the egg, tablespoon of flour, mustard, parsley, salt and pepper.
Now everything must be stirred together until thoroughly combined.
Meanwhile, heat the Olive oil over high in a skillet.
Cover a cutting board with your extra flour and shape a handful of the mixture into a patty. You can use a 1/2 cup measuring cup to be precise. Set the patty on the flour, and then flip it so both sides get a light coating.
Place the cake into the hot Olive oil. Cook until golden brown, flipping over once. Enjoy!