Potatoes and Salmon Cakes
Potatoes and Salmon Cakes: A savory union of classic flavors, with the perfect balance of fluffy potatoes and rich salmon. The result? A delectable dish that will tantalize your taste buds.
Potatoes and Salmon Cakes: A savory union of classic flavors, with the perfect balance of fluffy potatoes and rich salmon. The result? A delectable dish that will tantalize your taste buds.
- Carbohydrate 43.8616826376522 g
- Cholesterol 199.932008101752 mg
- Fat 22.3423028665434 g
- Fiber 4.8480121213209 g
- Protein 33.4207168476348 g
- Saturated Fat 3.94486898753513 g
- Serving Size 1 1 Serving (362g)
- Sodium 303.933318538723 mg
- Sugar 39.0136705163313 g
- Trans Fat 2.13352654099363 g
- Calories 511 calories
Step-by-step
- 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.
Why do these patties hold together without falling apart in the pan? The combination of starchy potatoes and coagulated egg proteins creates a stable internal matrix, allowing the exterior to crisp in hot oil while keeping the interior tender. Historically, combining cooked fish with mashed tubers served as an efficient method for stretching expensive proteins while utilizing leftover ingredients from previous meals. Coastal European cookery long relied on this duality, pairing locally caught marine species with root vegetables to create substantial midday meals.
- Bake the salmon to a medium-rare internal temperature of 125 degrees Fahrenheit so the flesh remains moist before it undergoes a second round of heat in the skillet.
- Allow boiled potatoes to vent steam for five minutes after draining to release excess moisture, preventing the patty mixture from becoming overly wet.
- Maintain frying oil at medium-high heat in a heavy-bottomed skillet to ensure the panko and breadcrumb crust browns evenly without burning.
- Substitute regular breadcrumbs with crushed saltine crackers at a one-to-one ratio if a saltier, flakier crunch is desired on the exterior.
- Store leftover cooked patties in an airtight container in the refrigerator for up to three days, reheating them on a wire rack at 350 degrees to restore crust crispness.
Precision during shaping ensures uniform thickness, which promotes even heat transfer through both the frying and baking stages. Final placement in a 350 degree oven thoroughly cooks the interior binders while preserving the textural contrast of the outer crust.
