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Alaska Salmon Potato Cakes Recipe

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This recipe for Alaska Salmon Potato Cakes, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Evans
Added: Tuesday, January 25, 2011


1 can (14 3/4 oz) Chicken of the Sea Pink Salmon
2 1/2 cups prepared mashed potatoes
2 egg whites
1 Tbsp chopped parsley
1/2 cup sliced green onions
Cooking spray
Dry bread crumbs

1/2 cup mayonnaise
1/2 cup low fat plain yogurt
1 Tbsp prepared horseradish
1/4 tsp dill weed
Black pepper to taste

Drain salmon and break into chunks*. Set aside. Mix mashed potatoes together with egg whites and parsley until smooth and well combined. Gently fold in salmon and green onions. Heat skillet coated with cooking spray over medium high heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2-3 minutes on each side, or until golden brown. Or bake cakes on baking sheet at 375 for 20-25 minutes. Serve with Horseradish-Dill Sauce, tartar sauce, or light sauce of sour cream, dill, and lime juice.
HORSERADISH SAUCE: Whisk together all
ingredients until well combined.

Personal Notes:
Personal Notes:
I like this recipe because it can be baked instead of fried, and it is a way to get my kids to eat fish that they actually like.
*The small amount of bones and skin are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients. (I prefer to take them out.)




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