Funco's Salmon Fish Cakes
SO GOOD!!! I made these for my 7-yr old grandson & he ate FOUR (& he's not that big an eater)! He loved them! I served them with sour cream mixed with a little dill pickle juice, dill weed and Old Bay.
I made 1/2 recipe (10 cakes). I used panko & roasted red instead of green pepper. I couldn't really taste the pepper so I'll make sure I have green for the next go. I mixed the potato & egg together before adding the veg &, next time, I'll also mix the veg well before I add it to the potato/egg. I found that *folding* the veg/potato mix into the salmon worked well. About 10 folds & it was ready. I molded the cakes into a 1/4 cup measuring cup & gave the cup a good "thunk" to get the cake to release.
Even though I gave it 5 stars, I think I'll halve the amount of potato next time & add another egg. I could taste the mash more than I wanted (too much I thought) & another egg might help hold them together better. Also, I will start each batch with fresh butter & oil. I used olive oil. I found with the second batch that, even though I added some more butter & oil, the original butter had browned to a point where the second batch came out pretty dark.
I also used (go ahead purists, shoot me) canned Alaskan wild salmon. I use Costco's Kirkland brand. It is 90% as good as poaching fresh and I doubt if fresh would make a difference (Kirkland is a completely different canned salmon than anything you'd get in a grocery store).
I think whitefish or crab would work here too.
2 users found this review helpful
Jan. 11, 2013