POTATO'N SALMON CAKES
Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 cakes
Number Of Ingredients 9
Steps:
- Mix all the ingredients except the bread crumbs, stir well.
- Form into 6 cakes.
- Coat with crumbs.
- Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.
POTATO CAKES WITH SMOKED SALMON
I've done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there's always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield makes 30
Number Of Ingredients 10
Steps:
- In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
- Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
- Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
- Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
- Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
- Decorate each salmon topped pancake with a tiny feather of dill.
SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
- Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
- Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
- Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.
POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE
Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve
Provided by Miriam Nice
Categories Buffet, Canapes, Starter
Time 2h30m
Yield Cuts into approx 30 pieces
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
- Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
- Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
- Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.
Nutrition Facts : Calories 132 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
POTATO SALMON PATTIES
My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.
Provided by JoyLee
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
- Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g
SWEET POTATO SALMON CAKES
Very easy. These freeze well. Enjoy!
Provided by sherry
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
- Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
- Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.
Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g
POTATO CAKES WITH SMOKED SALMON
Irish potato cakes given a modern twist with a classic New York bagel topping
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 8
Steps:
- Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
- Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
- Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Nutrition Facts : Calories 394 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 4.35 milligram of sodium
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
- Drain on paper towels quickly before serving.
- Try to fry all the patties at one time, otherwise the mixture becomes stiff.
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