Salmon Cakes

Name: Salmon Cakes
Ingredients: 2 chilled boiled potatoes; 1 12 cups finely chopped onions; 1 12 cups finely chopped celery; 1 tablespoon olive oil; 3 tablespoons mayonnaise; 1 tablespoon Worcestershire sauce; 1 large egg; 2 tablespoons drained capers; 12 teaspoon dried thyme, crumbled; all-purpose flour (for dredging); 1 (1 lb) can salmon, drained; 2 tablespoons olive oil; 2 tablespoons butter

13 ingredients

10 steps

Ingredients

2 chilled boiled potatoes
1 12 cups finely chopped onions
1 12 cups finely chopped celery
1 tablespoon olive oil
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 large egg
2 tablespoons drained capers
12 teaspoon dried thyme, crumbled
all-purpose flour (for dredging)
1 (1 lb) can salmon, drained
2 tablespoons olive oil
2 tablespoons butter

Directions

1

Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
2

Set aside.
3

Remove skins from potatoes and grate coarsely into a large bowl.
4

Add onion and celery.
5

In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
6

Add to potato mixture and stir until combined well.
7

Add salmon and incorporate evenly.
8

Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
9

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.
10

Serve salmon cakes with lemon wedges.