Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Mashed potato, 1 medium |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Lemon or orange peel dry |
| ½ teaspoon | Dry dill or 1/4 c fresh dill |
| ½ teaspoon | Dry cilantro /fresh parsley |
| ¼ medium | Onion, chopped |
| 7½ ounce | Can salmon, no skin, bones |
| 1 \N | Egg |
Mash potato and allow it to cool. Mix with lemon juice, seasonings, onion and then mix in the salmon. Mix in beaten egg.
Form the mixture into 4 patties or 6 smaller ones. Heat a large saute pan over medium heat. Spray or wipe with canola. Fry the cakes for 5 minutes on each side until golden brown. Serve with lemon wedge.
Makes 2 servings for hungry eaters, 3 smaller ones.
From the files of Al Rice, North Pole Alaska. Feb 1994