Please connect to Internet to continue
Preparation Time : 15
Cook Time : 20
Total Time : 35
2 chilled boiled potatoes
1 1⁄2 cups finely chopped onions
1 1⁄2 cups finely chopped celery
1tablespoon olive oil
1tablespoon Worcestershire sauce
2tablespoons drained capers
1⁄2 teaspoon dried thyme, crumbled
all-purpose flour (for dredging)
1 (1 lb) can salmon, drained
2tablespoons olive oil
Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
Remove skins from potatoes and grate coarsely into a large bowl.
Add onion and celery.
In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
Add to potato mixture and stir until combined well.
Add salmon and incorporate evenly.
Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
Serve salmon cakes with lemon wedges.
Please Login to comment