This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Many men go fishing all of their lives without knowing that it is not fish they are after." -Henry David Thoreau
Fish cakes make the perfect easy meal. You can make these in about 10 minutes prep time. It seems like there are a lot of steps, but the hardest part is mashing the potatoes.
It makes it easier to use a potato ricer for dishes like this. A potato ricer is like a big garlic press for potatoes, and when you drop the cooked potato in and press, the potatoes that come out the other side are perfectly uniform and great not just for recipes like this but terrific for mashed potatoes.
This recipe is one where you can easily get your kids to eat fish where they might not otherwise. The fish cakes have a great potato flavor – almost like hash browns – that keep the fish from being overpowering for those who don't like seafood all that much. You could add sautéed onions, some celery, or even a bit of steamed broccoli to these.
You can make these fish cakes with canned salmon. Look for canned salmon packed in water. It can be a bit harder to find canned salmon with no salt added, but most contain about 250 milligrams of sodium per 5 ounce can so you can use the canned salmon and simply not add any salt to this recipe. A 5 ounce can of salmon yields about 4 ounces after you drain the water, so one can per serving works well.
Servings: 2 | Serving size: 2 fish cakes
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied and makes good leftovers as sandwiches or topping a salad.
Place a large sauce pan filled with 4 quarts water over high heat.
Add the potatoes, and when the water begins to boil, reduce the heat until the water is simmering.
Cook the potatoes for about 40 minutes (depending on size) until a paring knife slips into the center easily.
Remove the potatoes and let cool. The skin should slip off easily. Discard the skin.
Place the remaining 2 quarts water and the vinegar in a large skillet over high heat.
When the water begins to boil, reduce the heat to a simmer and add the salmon filets.
Poach the salmon for about 10 minutes (depending on thickness) and then remove to a plate to cool.
Place the potatoes and the salmon in the refrigerator for at least an hour to chill. (Cooking the potatoes and salmon may be done the night before.)
Place the potatoes in a large mixing bowl and gently mash with a fork until smooth - or use a potato ricer.
Flake the salmon into the bowl with the potatoes.
Add the green onions, salt, and pepper to the bowl.
Fold the mixture together gently until well blended. There should be some medium-sized flakes of salmon throughout.
Form the mixture into four patties, each 3 inches across.
Heat a non-stick griddle over high heat.
Add the olive oil, and when it is hot, place the fish cakes on the griddle.
Cook on each side for 5 to 7 minutes. Adjust the heat to keep the fish cakes from burning.
Serving size: 2 cakes
|Calories from Fat 180
|% Daily Value
|Total Fat 20g
|Saturated Fat 4g
|Monounsaturated Fat 8g
|Trans Fat 0g
|Total Carbohydrates 28g
|Dietary Fiber 3g
|Vitamin K 54mcg