Salmon Cakes
We combine leftover mashed potatoes and leftover cooked salmon into asian-flavored fried treats. Who knew leftovers could taste so good? We even snuck a few veggies into the kids without them noticing (much!). Originally served as part of: Leftovers XIX: Salmon Cakes.
Ingredients
- 1 cup lemon salmon teriyaki salmon
- 1½ cups mashed, flavored with wasabi and sesame oil potatoes
- ¼ cup mix of red and green bell pepper (minced)
- ½ tablespoon fresh ginger (peeled and minced)
- canola oil
- 1 cup Panko bread crumbs
- 2 large eggs (divided)
- salt & pepper
- ½ cup all-purpose flour
Instructions
We start by combining the leftover salmon and mashed potatoes in a large bowl. In a large non-stick pan, we heat a teaspoon of oil over medium heat and add the red and green peppers. We sauté for a couple of minutes to soften, and then add the ginger. We cook for another couple of minutes and then spread the cooked vegetables onto a plate and put in the freezer for a quick cool.
Next, we get ready to coat the fish cakes. In a shallow bowl we place a piece of wax paper and add the Panko bread crumbs. In another shallow bowl, we break one egg, add a teaspoon of water, and beat with a fork. We season with some salt and pepper. In the final bowl, we place another piece of wax paper and the flour. We season the flour with a little salt and pepper.
To the large bowl with the potatoes and salmon, we add the remaining egg and the cooled off vegetables. First, we stir with a fork and then mix with our well-washed hands. We form some "crab-cake" size salmon cakes and some small "half-golf-ball size" cakes. As we form each, we dip first in the flour, then the egg, then the bread crumbs. We place on a large dinner plate. If we had more time, we would like to chill these for an hour to set up, but we are hungry!
In our non-stick pan, we heat a couple of tablespoons of the oil to pan-fry the salmon cakes over medium heat. When hot, we gently place a few of the cakes into the pan. We brown on one side for a few minutes, and turn gently. When the cakes are nicely browned on all sides (time depends on shape and size), we place on a paper towel lined plate and sprinkle with salt. We repeat with the rest of the cakes, several at a time, adding more oil as necessary.
We could have kept the finished cakes warm in the oven, but we eat them as they are done!
Ingredients
- 1 cup leftover lemon salmon teriyaki
- 1½ cups leftover mashed potatoes (with wasabi and sesame oil)
- canola oil
- ¼ cup red and green bell pepper (minced)
- ½ tbsp fresh ginger (minced)
- 1 cup panko
- 2 large eggs (divided)
- salt and pepper
- ½ cup all-purpose flour
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Combine the salmon and potatoes in a large bowl. Sauté the peppers in 1 teaspoon of oil in a large nonstick pan over medium heat a couple of minutes, add the ginger for a couple of minutes more, then spread on a plate and chill in the freezer.
Set up three bowls: panko; one egg beaten with 1 teaspoon of water, salt and pepper; and seasoned flour.
Kid job
Mix the other egg and the cooled vegetables into the salmon, first with a fork, then with clean hands. Shape crab-cake-sized cakes and some half-golf-ball bites. Coat each in flour, then egg, then crumbs, and set them on a plate. (An hour in the fridge helps them hold together.)
Grown-up
Heat a couple of tablespoons of oil in the nonstick pan over medium heat. Brown a few cakes at a time a few minutes a side, turning gently. Drain on paper towels, sprinkle with salt, and repeat, adding oil as needed. Serve with cocktail sauce.