Yield: 12 Servings

Ingredients

• 1 pound cooked salmon
• 2 cups mashed potatoes
• 1/2 cup chopped onion
• 1 tablespoon minced parsley
• Salt and freshly ground black pepper
• 1 egg, well beaten
• 1 cup dry bread crumbs
• 1/4 cup butter (1/2 stick)
• 3 tablespoons vegetable oil
• 2 lemons, quartered

Instructions

1. In a large bowl, mix the salmon with the potatoes, onion and parsley. Season with salt and pepper to taste. Divide the mixture into 12 equal portions and roll each into a ball. Flatten each of the balls into a round cake.

2. Dip each cake into the egg then into the bread crumbs.

3. In a large skillet, melt the butter in the oil over medium high. Add the salmon cakes, 4 at a time, and cook until they are golden brown. Drain on paper towels. Serve the salmon cakes with the lemon wedges.

Other Breakfast Recipes

Almond Pancakes
Asparagus and Basil Frittata
Cheddar and Chive Biscuits
Chicken and Fennel Sausage
Fresh Pear and Ginger Juice
Fried Apples and Stewed Prunes
Raisin Muffins
Scrambled Eggs
Smoked Salmon

Other Seafod Recipes

Clambake
Corn-And-Crab Fritters
Crab Cocktail Salad
Curried Mussels in Coconut Milk
Escabeche of Swordfish
Gravlax
Greens Salad
Grilled Mahimahi
Grilled Shrimp and Scallops
Halibut en Papillote
Lobster Linguini Entrée
Mediterranean Sea Bass
Mille-Feuille of Salmon and Caviar
Peri-Peri Prawns
Poached Salmon
Red Snapper a La Veracruzana
Salmon
Salt-Crusted Wild Striped Bass
Seafood Paella
Seafood Platters for Eight
Spicy Crab Rolls
Steamed Clams
Steamed Mussels
Steamed Striped Bass
Stir-Fried Shrimp
Yellowtail Tartar
Grilled Fish Tacos