Preparation:
Mash potato and allow it to cool. Mix with lemon juice, seasonings, onion and then mix in the salmon. Mix in beaten egg.
Form the mixture into 4 patties or 6 smaller ones. Heat a large sauté pan over medium heat. Spray or wipe with canola. Fry the cakes for 5 minutes on each side until golden brown. Serve with lemon wedge.
Makes 2 servings for hungry eaters, 3 smaller ones. |
