SALMON CAKES

Mini Lemon Pepper Salmon Cakes

2 large potatoes
½ cup dry bread crumbs
2 green onions
¼ cup chopped fresh parsley
½ tsp grated lemon rind
2 tbsp lemon juice
2 cloves garlic, minced
½ tsp. each salt and pepper
1 egg, beaten
2 cups sockeye salmon, drained and flaked
2 tbsp. vegetable oil
Dipping Sauce

½ cup light mayonnaise
1 tbsp chopped fresh parsley
1 clove garlic, minced
½ tsp. grated lemon rind


Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and mash potatoes.

In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind, and juice, garlic, salt and pepper, blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls into ¼ inch thick patties. (To make ahead, place on plates, cover and refrigerate for up to 24 hours)

In large non-stick fry pan, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes each side. Serve with sauce.

To cook and reheat, 375 degree oven about 6 minutes.

Dipping Sauce: In small bowl, combine mayonnaise, parsley, garlic and lemon rind.