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.