SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
- Drain on paper towels quickly before serving.
- Try to fry all the patties at one time, otherwise the mixture becomes stiff.
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