Fish- Salmon Cakes with Red Potatoes & Peas

By á-2015

Ingredients

• 2 scallions thinly sliced
• 2 lemons, 1 zested and juiced and 1 sliced into wedges
• 3 dinner rolls torn into large pieces (or bread)
• salt and pepper
• 1 can (15 oz) pink salmon, drained
• 2 eggs lightly beaten
• 1 lb red potatoes quartered
• 1/4 cup EVOO
• 1 1/3 cups frozen peas

Preparation

Step 1

Preheat the oven to 425. Using a food processor, pulse the scallions, lemon zest, 1 roll, 1/2 tsp salt and 1/4 tsp pepper until finely ground; transfer to a bowl. Stir in salmon, eggs and lemon juice; divide into 4 patties, cover and refrigerate.
In baking dish, add the potatoes, drizzle with 2 tbsp EVOO and season with salt and pepper; toss to coat. Roast tossing occasionally, for 25 minutes. Add the peas and roast until the potatoes are tender golden, about 10 minutes.
Using a food processor, pulse the remaining 2 rolls into fine crumbs. In a skillet, heat the remaining 2 tbsp EVOO over medium heat. Coat the patties with the breadcrumbs. Add to skillet and cook turning once until golden, 7-10 minutes. Serve with the lemon wedges and potatoes.