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Canned Salmon “Stuffing” Cakes

Ingredients
  • 2 cans 2 salmon, 5–6 oz each, drained (about 10–12 oz / 280–340 g total)
  • 1 heaping cup mashed potatoes (Can be leftover; or boil 2 medium potatoes and mash with a little butter/salt)
  • 1 large egg
  • 1/2 cup breadcrumbs or crushed crackers (plus extra for coating, ~½ cup more)
  • 1/2 cup finely diced celery and carrot (like ¼ cup each)
  • 1 tsp poultry seasoning (or ½ tsp dried sage + ½ tsp dried thyme)
  • 1 tsp Dijon mustard
  • 1 of Zest ½ lemon + 1–2 Tbsp lemon juice
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • Neutral oil for pan-frying
    • Optional add-ins:
  • 1 Tbsp 1–2 very finely minced onion or green onion
  • Pinch of smoked paprika for color
Instructions
    Prep the salmon:
  1. 1
    Drain the cans well. If using bone-in salmon, mash the soft bones into the flesh (extra calcium; good talking point). Remove any big skin pieces if you like.
    2. Make the mixture:
  2. 2
    In a bowl, combine: Flaked salmon, Mashed potatoes, Egg, 1/2 cup breadcrumbs/crushed crackers, Celery + carrot, Poultry seasoning (or sage/thyme),Dijon, lemon zest, lemon juice and Salt and pepper.
  3. 3
    Mix until cohesive but not paste-y. It should hold together when squeezed; if too wet, add more crumbs; if too dry, add a spoon of milk or extra mashed potato.
    4. Form & coat:
  4. 4
    Scoop ~¼ cup at a time, shape into patties about ½–¾ inch thick.
  5. 5
    Press each patty into extra breadcrumbs to coat both sides lightly.
    6. Chill (if you have time):
  6. 6
    15–20 minutes in the fridge helps them stay tidy in the pan. If not, just handle gently.
    7. Pan-fry:
  7. 7
    Heat a thin layer of oil in a skillet over medium to medium-high.
  8. 8
    Fry cakes 3–4 minutes per side, until deep golden and crisp.
  9. 9
    Keep warm on a rack or paper towel-lined tray in a low oven (~200°F) while you finish the batch.
Read it online: https://wayfarerspantry.com/thepantry/recipe/canned-salmon-stuffing-cakes/