Salmon Cakes

Ingredients

• Caesar dressing

  Salad dressing, regular

  2 serving (2 tbsp) or 60g

• Pink salmon

  Fish, canned, drained solids with bone

  12 oz or 340g

• Onions

  Sweet, raw

  2 onion or 662g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Dill

  Fresh

  3 tbsp or 2g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  ¼ tsp or 2g

• Hashed browns

  Potatoes, frozen, plain, unprepared

  4 cup or 840g

• Sour cream

  Cultured

  ⅓ cup or 77g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Capers

  Canned

  1 tbsp, drained or 9g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
2. Preheat oven to 200 degrees F.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

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• Smoked Salmon Pate & Rice Cakes
• Rice Cake with Salmon & Dill Spread
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