Salmon and Potato Cakes with Dill Sauce

These cakes are a practical way to use leftover cooked salmon or a small amount of canned salmon. Chill the mixture briefly before shaping so the cakes hold together, and cook them in batches to keep the crust crisp.

Serves: 4
Prep: 20 minutes, plus 15 minutes chilling
Cook: 20 minutes

Ingredients

• 1 pound russet potatoes, peeled and cut into chunks
• 12 ounces cooked salmon, skin and bones removed, flaked
• 1 large egg
• 1/3 cup plain breadcrumbs, plus 1/2 cup for coating
• 2 scallions, thinly sliced
• 1 tablespoon chopped dill
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 cup mixed greens, to serve

Method

1. Boil potatoes in salted water for 12 to 15 minutes, until tender. Drain, mash, and cool for 10 minutes.
2. Fold salmon, egg, 1/3 cup breadcrumbs, scallions, dill, salt, and pepper into the potatoes. Chill for 15 minutes.
3. Shape into 8 patties, about 3 inches wide. Coat both sides with the remaining breadcrumbs.
4. Mix yogurt, lemon juice, and mustard. Chill while the cakes cook.
5. Heat half the oil in a large skillet over medium heat. Cook half the cakes for 4 minutes per side until golden and hot in the center. Repeat with remaining oil and cakes.
6. Serve with dill sauce and mixed greens.

Variations

Use canned salmon, drained well, in place of cooked salmon. Chopped parsley can replace dill. If the mixture feels loose, add breadcrumbs a tablespoon at a time.

Storage and reheating

Refrigerate cooked cakes promptly and use within 3 to 4 days. Reheat in a skillet or 375°F oven until steaming in the center. Keep the yogurt sauce chilled.

Keep dinner flexible

Schedule these cakes in the Lucru Home meal planner. The fridge-first meal planning guide and plan-leftovers guide can help you use cooked fish and greens.