Crispy Salmon Cakes With Corn And Potato Salad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Fish · pescatarian, high-protein

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Ingredients

• 4 (5 oz) cans canned pink salmon, drained
• 1/2 cup plain breadcrumbs
• 1 eggs
• 1/3 cup plus 1/2 cup mayonnaise
• 1 1/2 tbsp Dijon mustard
• 1 scallions, sliced
• 1/2 tbsp lemon juice
• 1 tsp seafood seasoning
• 1/4 cup vegetable oil
• 1 lb red potatoes, cut in 1-inch chunks
• 1 cup frozen corn, thawed
• 1 celery ribs, diced
• 1 tbsp cider vinegar
• 1 tbsp fresh dill, chopped

Method (tap to check — screen stays awake)

1. Boil the potatoes in well-salted water until a knife slips out cleanly, 12 to 14 minutes. Drain and, while still hot, toss with the vinegar so they absorb it.
2. Once the potatoes stop steaming, fold in 1/2 cup mayonnaise, 1 tablespoon Dijon, the celery, corn and dill; season and chill.
3. Flake the salmon into a bowl and mix with the breadcrumbs, eggs, 1/3 cup mayonnaise, 2 tablespoons Dijon, scallions, lemon juice and seafood seasoning until it holds together when squeezed.
4. Shape into eight patties about three quarters of an inch thick and chill 5 minutes so they hold in the pan.
5. Heat the oil in a skillet over medium-high and fry the cakes 3 to 4 minutes a side, undisturbed, until the crust is deep golden and firm when tapped.
6. Drain briefly on paper towels and serve two cakes per plate alongside the corn and potato salad.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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