Salmon Cakes I Chef John's Recipe

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Salmon Cakes I

"A salmon, potato and egg mixture, lightly seasoned and fried to a golden crisp. Flaky and crispy on the outside, moist and tender on the inside. Very Tasty!"

Ingredients :

5 large potatoes, peeled and halved
3 cups water to cover
1 (14.75 ounce) can canned salmon
1 egg
salt and pepper to taste
1/2 cup all-purpose flour
1 quart vegetable oil for frying

Instructions :

Prep : 5M	Cook : 8M	Ready in : 20M

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour.
Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.

Notes :

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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