Salmon And Leek Potato Cakes Recipe

Cooking Directions

• STEP 1.Start by cooking the potatoes in boiling water until they are tender. Drain and mash them.
• STEP 2.In a separate pan, sauté the leeks until they are soft and translucent. Set aside.
• STEP 3.In a large bowl, combine the mashed potatoes, sautéed leeks, flaked salmon, breadcrumbs, egg, and seasonings. Mix well.
• STEP 4.Form the mixture into patties and refrigerate for 30 minutes to firm up.
• STEP 5.Heat some oil in a skillet over medium heat. Cook the potato cakes for about 4-5 minutes on each side, until they are golden brown and crispy.
• STEP 6.Serve the salmon and leek potato cakes hot with a side salad or tartar sauce.
• STEP 7.To store, allow the cakes to cool completely and then transfer them to an airtight container. They can be refrigerated for up to 3 days.
• STEP 8.To reheat, place the cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Cooking Tips

• Make sure to drain the cooked potatoes well to remove excess moisture before mashing.
• You can use fresh or canned salmon for this recipe. If using canned salmon, make sure to drain it well.
• For extra flavor, you can add some chopped fresh herbs like dill or parsley to the potato mixture.
• If you prefer a gluten-free version, you can use gluten-free breadcrumbs or substitute them with almond flour.
• To make the potato cakes ahead of time, you can prepare the mixture and refrigerate it overnight. Cook the cakes just before serving.

Storage and Serving

• These salmon and leek potato cakes can be served as a main course with a side salad or as an appetizer.
• Leftover cakes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Serve the potato cakes hot with a dollop of tartar sauce or a squeeze of lemon juice for added freshness.