Salmon-potato cakes with mustard tartar sauce

By Megan 

I have a limited diet; one which eliminates pretty much all meats aside from the occasional quality chicken or some sort of fish.  That being said, when I get to have a little fish; I am excited!  There is one problem though…..my husband hates fish unless it is fresh caught trout from Wyoming. Well, we’re in Georgia so that is pretty much impossible to accommodate.  I came across this recipe in one of my cook books called The Gluten-Free Bible and immediately wanted to try it, though I knew I ran the risk of my husband gagging his way through dinner.  I was pleasantly surprised to see him go back bite after bite until the entire plate was cleaned.  I did a small victory dance in my head and ventured to ask how he liked them.  He said he enjoyed them and that they didn’t taste fishy at all! Ah yes, sweet victory!

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The first thing you want to do for this recipe is start boiling your water for your 3 red potatoes; you will be mashing these later.  Salt the water a little bit to bring out more potato flavor, and leave the skin on for added nutrients.

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The recipe calls for fresh, cooked, and flaked salmon, which I’m sure would make the recipe even better.  I, unfortunately, had to use canned salmon as the salmon here in the deep south is sub-par at best.  I found that the canned salmon works wonderfully if you want to save a little money and time.  Once you have mashed your potatoes, you will combine your fish, potatoes, green onions, egg white, parsley, and seasonings in a bowl.

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Once these ingredients have thoroughly been combined, allow them to rest so the flavors begin to meld together.  While this mixture rests, start constructing your tartar sauce by combining mayonnaise (use veganaise in place of mayo and yogurt if you are dairy free), yogurt , mustard, pickle, lemon juice, and parsley.  Mix well and let rest while you finish your salmon patties.   Then, simply form your potato mixture into patties and brown on each side in an oiled, hot skillet.  Serve with a dollop of the fresh tartar sauce on top and prepare to feel like you’re eating at a seafood restaurant.

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Tip: This recipe is only supposed to make two generous patties.  I was able to make four because I had too much potato in my mixture.  Be sure to use 3 very small red potatoes or 2 medium sized.

Salmon-potato Cakes with Mustard Tartar Sauce: 

3 small unpeeled red potatoes, cut into halves

1 cup cooked flaked salmon

2 green onions, chopped

1 egg white

2 Tbs. chopped fresh parsley, divided

1/2 tsp Cajun seasoning

1 Tbs. olive oil

1 Tbs. Mayonnaise

1 Tbs. plain yogurt or sour cream

2 tsp. coarse grain mustard

1 Tbs. chopped dill pickle

1 Tsp. lemon juice

1. Place potatoes in small saucepan and cover with water. Bring to a boil; reduce heat and simmer about 15 minutes or until tender. Drain; mash with fork

2. Combine potatoes, salmon, green onions, egg white, 1 Tbs. parsley, and seasoning in medium bowl.

3. Heat oil in medium nonstick skillet over medium heat. Gently shape salmon mixture into 2 patties. Place in skillet; flatten slightly. Cook 7 minutes or until browned, turning once.

4. Meanwhile, combine mayonnaise, yogurt, mustard, pickle, lemon juice and remaining 1 Tbs. parsley in small bowl. Serve with cakes. Makes 2 servings.

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