Salmon Cakes

I found this one in Canadian Living:


1 lb. (2 large) potatoes
3 green onions, chopped
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp grated lemon rind
1/4 tsp pepper
1/4 tsp hot pepper sauce
1 egg, beaten
1 can (7.5oz/213g) salmon, drained and flaked
2 tbsp vegetable oil
4 lemon wedges

Peel and cut potatoes in half crosswise. In 6-cup microwaveable dish, cover and microwave potatoes with 1 cup water on high for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.

In large bowl, mash potatoes until smooth; stir in onions, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.

Using hands, shape into eight 3/4-inch thick patties.

In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.

Serve with lemon wedges, and Lemon Aioli (below)

Lemon Aioli
1/2 cup light mayonnaise
1 clove garlic
1 tbsp olive oil
1 tbsp lemon juice
1/4 tsp salt
1 dash hot pepper sauce

In bowl, whisk together mayonnaise, garlic, oil, lemon juice, salt and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)


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