This recipe is based on the wonderful Jamie Oliver’s Food Revolution–Salmon Fish Cakes. I modified it slightly and used Trader Joe’s Wild Alaskan Pink Salmon, instead of fresh salmon. It is an easy, delicious and inexpensive way to incorporate fish into our diets.
- I large (approx. 10 oz.) organic gold potato, peeled and cut into pieces
- Sea salt
- Freshly ground pepper
- 1 can ( 6 oz.) Trader Joe’s Wild Alaskan Pink Salmon (no salt added)
- 1/3 cup finely chopped parsley
- l large organic egg, lightly beatened
- 2 lemons
- 2 tablespoons organic extra virgin olive oil
In a medium saucepan, add a pinch of salt to boiling water. Add potato and bring to a boil. Reduce heat and cook for about 10 to 12 minutes, until potato is cooked. Drain the potato.
Mash the potato and place the cooled potato into a bowl. Drain the water from the canned salmon and add it the potato. Add the lightly beatened egg, chopped parsley and zest of one lemon. Then add salt and pepper to taste. Mix ingredients well.
Dust a cutting board with flour. Divide the fish mixture into 4 portions. Shape into patties with 3/4 inch thickness, dusting with flour as you go. Place patties on wax paper and refrigerate for about a half hour to firm them up.
Over medium heat, add olive oil to large nonstick frying pan. When oil is hot, add the patties and cook for 3 to 4 minutes on each side. Serve with the second lemon, cut into quarters. Makes 4 patties.