Salmon Cake Using Dehydrated US Potatoes
Ingredients
Scale
- 2 cups Mashed potatoes made with Dehydrated US Potatoes
- 2 cups flaked steamed salmon
- 1 egg
- juice of half a lemon
- 1 tbsp mustard
- 1/4 cup chopped fresh chives
- 1 tbsp flour + more for dusting
- 1/2 tsp salt
- 1/4 tsp pepper
- olive oil for frying
Sriracha Lemon Sauce
- 1/2 cup light mayonnaise (or regular if you prefer)
- 4 tsp Sriracha sauce
- juice of half a lemon
- salt and pepper to taste
For Serving
- Mixed Greens (lettuce, arugula)
- cherry tomatoes
- black olives
- sliced or chopped cucumber
Instructions
- Make the Sriracha Lemon Sauce: Combine mayo, sriracha and lemon juice in a small bowl. Mix well and season with salt and pepper. Set aside for later.
- Combine the mashed potatoes, flaked salmon, chives, lemon juice, mustard, flour, egg, salt and pepper in a large mixing bowl and mix well.
- If it’s too soft, you can add 1 more tbsp of flour.
- Form it into a ball the size of a golf ball (or bigger if you prefer) and dust it off with extra flour. Put it into a plate and when you’re done forming everything into a ball, chill in the fridge for at least 1 hour.
- After 1 hour, heat olive oil in a pan. Put the salmon balls in the pan and flatten them slightly to form a patty.
- Fry it until brown and crispy on the outside.
- Serve it on top of the salad made out of mixed greens, cherry tomatoes, cucumber and black olives AND Sriracha Lemon Sauce on the side.