I’m trying, hopelessly, but trying non the less, to better organize my blog for you (my 2 readers). You see I’m not very good at all of this and I’m very certain I’m doing it wrong (i.e. not tagging things! what a jerk). I’m also, and this is the kicker, trying to separate my blog posts by relevance. This way when I have a post that contains not only my nonsensical rantings, along with my training AND recipes…I can break them all up into separate posts each with their own page! :O isn’t that exciting?! Yeah, if you have any idea how to do this, please help me, I’m desperate!
OK moving on.
Do you have leftover mashed potatoes? Say, about 2 cups worth? *GASP* you do?! Well do I have a recipe for you! 😀
We (Matt & I) happened to have exactly that, homemade mashed potatoes left over from The Pioneer Woman’s Pot Roast on Sunday.
Matt makes these salmon cakes ,that always seem to evolve but are always excellent. They started with shredded potatoes, evolved to mashed and once involved a crust with breadcrumbs and flour and they were messy but sometimes, simpler is better.
I prepped the asparagus and instead of taking this perfect opportunity to workout, I did this instead:
took pictures of Matt…
Took a close-up picture of our dog. This was much harder than it looked she kept moving. Brat.
Took pictures of the dog
begging for food investigating whats going on…
and just took pictures of the process in general. I love being
unproductive while Matt does the work. 🙂
ANY-WHO, Salmon cakes are a wonderful treat. I also happened to have some sole that I bought and cooked that as well…seeing as how it takes all of about 1 minute to cook.
I have this thing with sole, I simply love it. If someone tells me they don’t like fish, I serve them sole. You cannot resist the incredibly mild and buttery flavor and texture of it. Every time I see it, regardless of if I have a legitimate plan for it, I must buy it. I do not process the ability to turn down sole. I cooked ours in a little brown butter with some salt and pepper. It does not need a thing else.
So about those salmon cakes (sorry I keep getting side-tracked), they are a fabulous use for leftover mashed potatoes. If you do not have leftover, make your own. Ours were made with golden potatoes, skin on and mashed with some cream (just a splash), milk butter, sour cream salt and pepper. They can be a little chunky for this. 😉
Matt’s Salmon & Potato Cakes
makes about a dozen
- 2 cups of mashed potatoes (you want them thick not too creamy)
- 2, 6 oz filets of salmon (rinsed with cold water and patted dry. our were frozen in vacuum sealed packets, this was not the highest of quality salmon but that’s just fine)
- 1 small onion finely diced (optional)
- 2 tbs. Cajun seasoning (this was a new development, you can use any type of seasoNing you want. dijon mustard like Grey Poupon would be excellent! Yes, do that, do it now!…or just use Cajun)
Dice the salmon filets (and onion) and add them to a large bowl with the other ingredients.
Mix all of the ingredients together (the lengthy list that it is).
Next, form the mixture into roughly 12 patties. Matt is good for this because he’s a perfectionist.
See? None left!
Heat a large cast iron skillet over medium heat (6 out of 10) and pre heat the oven to about 375 degrees.
Add just enough oil (we used canola) to coat the bottom on the pan.
Add the salmon cakes in batches leaving room all around them.
After about 2-5 minutes (I wasn’t paying very close attention, I started taking pictures of my green onions growing…)
1/2 cup mayonnaise
about 2 tbs. red pepper relish
about 2 tsp. sriracha sauce
1 tsp. smoked paprika
2 tbs. lemon juice