Salmon Cakes I Recipe
- 5 large potatoes, peeled and halved
- 3 cups water to cover
- 1 (14.75 ounce) can canned salmon
- 1 egg
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 quart vegetable oil for frying
- In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
- In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour.
- Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.
