Ingredients Potatoes and Salmon Cakes
1 pound skinless salmon fillet
1 ½ pound medium potatoes, peeled and diced
2 garlic cloves minced
¼ cup parmesan cheese
¼ cup panko
Juice of a half of lemon
Dry Sage and Marjoram, rubbed to pulverize
2 tablespoons bread crumbs
Salt and pepper
Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
When the potatoes are done, drain and place them in a large bowl. Mash them.
Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
Flake the salmon and add it to the potatoes bowl.
Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.
In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.
Place all the fried cakes in the oven and bake for 10 minutes.
Serve with a lemon mayonnaise sauce.
Recipe from www.giangiskitchen.com