Seafood meals can get pricey. But canned salmon is a convenient, economical and nutritious alternative to fresh.

These salmon-potato cakes are inexpensive to make and are reminiscent of salmon croquettes, but quicker and simpler to make.

The flaked fish is combined with onion and thawed, frozen hash brown potatoes (which can cost less per pound than fresh) and bound together with beaten egg, Dijon mustard and dry breadcrumbs.

The recipe is easily doubled; just cook the cakes in batches and keep them warm in a 100 C (200 F) oven. If you prefer, you can substitute canned tuna for the salmon.

Salmon-Potato Cakes
Serves 4

• 500 ml (2 cups) frozen hash brown potatoes, thawed
• 125 ml (1/2 cup) finely chopped yellow onion
• 1 can (170 g/6 oz) salmon, squeezed dry and flaked with a fork
• 2 large eggs, lightly beaten
• 30 ml (2 tbsp) chopped fresh dill or 10 ml (2 tsp) dried dill
• 10 ml (2 tsp) Dijon mustard
• 2 ml (1/2 tsp) ground black pepper
• 1 ml (1/4 tsp) salt
• 50 ml (1/4 cup) unflavoured dry breadcrumbs
• 30 ml (2 tbsp) extra-virgin olive oil
• 50 ml (1/4 cup) sour cream

In a large bowl, combine thawed hash browns with onion. Mash with a fork until mixture holds together. Add salmon, eggs, dill, mustard, pepper and salt, then mix well. Form mixture into patties, then roll them in breadcrumbs to coat.

In a large skillet over medium-high, heat oil. If necessary, use half the oil and cook patties in batches. Place patties in pan and cook until well browned and heated through, 2 to 3 minutes per side. Serve topped with sour cream.

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