By Sara Robinson August, 2024
Servings: | Prep Time: | Total Time: | ||
3/4 | 30 mins | 50 mins |
This delightful recipe was inspired by my husband's grandmother, who affectionately called it Salmon Patties. It's a simple yet flavorful dish made with canned Alaskan Pink Salmon, potatoes, and Sofrito. I prefer to serve these Salmon Cakes with my yogurt and cilantro garlic sauce, but you can choose your favorite pairing. These Alaskan Pink Salmon cakes or patties are the perfect recipe for a quick, delicious and nutritious family dinner.
I may earn commissions from links on this page, but only recommend my favorites.
Ingredients
Alaskan Pink Salmon Cakes/Salmon Patties Â
- 1 14.75 oz can of Alaskan Pink Salmon
- 1 large cooked and mashed Russet Potato
- 1 medium sweet onion
- 2 small sweet peppers
- 4 stalks of Green Onions
- 2 tbsp of cooking oil
- Salt and pepper to taste
Directions:
1.- 1. Peel and cook the Russet potato in salted water. Mash it with a fork and set it aside.
2.- Begin by finely grating the onion and sweet peppers using a grater or food chopper. Sauté the grated vegetables in a skillet over medium heat with a tablespoon of cooking oil for approximately 3 minutes, then set them aside. Next, finely slice the green onions.
3.- Open the Alaskan Pink salmon, drain the juices, discard bones if you like, and add the content into a bowl.
4.- Add the sautéed onion and sweet peppers to the bowl with the salmon, then add the mashed potato, sliced green onions, and add salt and pepper to taste. Combine the ingredients with your hands and form patties.
5.-Â In a non-stick skillet, heat a spoon of cooking oil over medium-low heat. Cook the patties until browned, about 3 minutes on each side.
6.- Serve these Alaskan Pink Salmon Cakes/Salmon Patties with green yogurt sauce and a lemon wedge.
Enjoy!
Comments