Shredded Potato Salmon Cakes

 (adapted from Lake Lure Cottage Kitchen)

Yield – 12 cakes

Oh wow!  Was this ever tasty?  I halved the recipe to make 6 cakes, as I was only making Sunday supper for the two of us.  For the salmon, I used a 6-ounce can of Wild Alaskan Sockeye salmon from Costco, along with 1 cup of Simply Potatoes shredded hashbrown potatoes.  I served our potato salmon cakes with lemon dill rice and oven roasted asparagus.  We will have this often as an easy and delicious supper. I'm planning to make these into mini cakes to serve as an appetizer for an upcoming get-together. They are also good served as a salad entree! 

   

INGREDIENTS:

·         2 cups Simply Potatoes Shredded Potatoes ·         2 eggs (I used EggBeaters) ·         salt and pepper to taste ·         1 teaspoon Italian seasoning 2 teaspoons Old Bay seasoning ·         1/2 pound cooked flaked salmon or a large can of salmon ·         3 green onions, chopped (I used 1 small sweet onion, chopped) ·         2 tablespoons capers, drained ·         1 red bell pepper, seeded and chopped ·         3/4 cup chopped canned banana peppers ·         3/4 cup sliced fresh mushrooms (I left this out) ·         3/4 cup dry Italian seasoned bread crumbs (I used  half Panko and half regular) ·         1 cup oil for frying, or as needed DIRECTIONS: 1.     Place the potatoes in a large bowl. Beat the eggs with salt, pepper, Italian seasoning, Old Bay, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick. 2.    Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff. Tip:  Refrigerate the mixture/patties before frying as this helps prevent them from falling apart.