How to Cook Yummy Rough salmon and potato cakes

Delicious, fresh and tasty.

Rough salmon and potato cakes. These salmon-potato cakes are good eats. They're also easy to make, which is the name of the game when it comes to dinnertime. The shorter the time between "What am I going to make for dinner?" to "Get in mah belly!" the happier everyone is.

Rough salmon and potato cakes After it cools, place the cubes in a medium-size bowl and mash well. They're flavorful, crispy on the outside and make the perfect lunch! These Salmon Cakes are healthy and delicious, and have mashed sweet potato and chipotle for great flavor. You can have Rough salmon and potato cakes using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rough salmon and potato cakes

  1. Prepare 2 of large potatoes.
  2. Prepare of Small slice of cooked salmon.
  3. Prepare Half of a white onion.
  4. You need 1 of red chilli.
  5. You need of Salt and pepper.
  6. It's 1 of egg.
  7. Prepare of Bread crumbs.

I like that the mashed sweet potato keeps them softer than an only-protein cake, and the chipotle is smoky and delicious. Just use left over mashed potatoes with leftover cooked salmon or tinned salmon, as I've done here. Just cook extra potatoes the night before and take out what you This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that.

Rough salmon and potato cakes instructions

  1. Cook up salmon slice for 20 mins.
  2. Boil potatoes for 20 mins. Mash then mix with diced onion and chilli. Finally mix in the fish and egg..
  3. Add a good load of bread crumbs and salt n pepper to taste.
  4. Make into fist size cakes.
  5. Gently fry on a low to medium heat till cooked through and browned..

These crisp pan-fried cakes—a delicious mix of potato and salmon with light Asian flavors—are served with a creamy dill sauce. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary. In Japan, panko-crusted mashed potato cakes like this are called korokke ("croquette"), and versions of them can be found in restaurants, at supermarkets and in home kitchens. I have a special place in my heart for the first korokke I ever tried, a salmon-flecked version served with a spicy fish egg mayo. Press the pre-cooked potatoes through a potato ricer or grate finely.