Tasty Salmon Cakes

By Addie

“This was Grandma's ingenious way to stretch one piece of fish to feed four of us for dinner: Fluffy potato and salmon patties, coated in an irresistible crunchy, seasoned topping.”

Ingredients

• 1 pound potatoes
• 1/2 cup milk
• 1 salmon fillet (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 1 large egg, beaten
• 3/4 cup seasoned bread crumbs
• Lemon wedges, to serve

Preparation

Step 1

Preheat oven to 375°F. Peel the potatoes and cut into small pieces about the size of a quarter. Place in a large saucepan of lightly salted water. Bring to a boil, cover and simmer until cooked through, about 20 minutes.


Pour the milk into a shallow roasting pan. Place the fish in the pan. Poach in the oven for 6 to 8 minutes, depending on the thickness of the fish. Use a slotted spoon to transfer to a plate. Remove the skin and any bones and flake the fish. Reserve 2 tablespoons of the milk in the pan.


Drain the potatoes, return to the pot and mash well with the reserved milk. Combine the fish and parsley with the potatoes; season with the salt and pepper. Cool, divide into 8 portions and form into patties.


Coat the patties with the flour. Dip the patties in the egg and coat with the bread crumbs. Spray a baking sheet with nonstick cooking spray. Place the patties on the prepared sheet. Bake, turning halfway, until golden, about 20 minutes. Divide the patties among 4 serving plates. Serve immediately with the lemon wedges.