Janet’s Appalachian Kitchen

By Janet Crow

Potato cakes with salmon

Janet Crow

My family served a lot of potato cakes as I was growing up. Just like me, they always made sure to cream enough potatoes so they could make the cakes the next day. While I get adventuresome and add all sorts of things to mine, Mama and my Grandmothers just kept them plain and simple.

I love a good salmon patty and decided to try adding a can of salmon to my potato cakes. They were delicious and a great combination together.

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Potato Cakes with Salmon

1 1/2 C. leftover mashed potatoes

6 oz. can pink salmon, boneless and skinless, drained

1 T. minced onion

1 tsp. parsley

1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 large egg

1/4 C. all purpose flour

1/2 C. shredded cheddar cheese

veg. oil for frying

Combine all the ingredients in a bowl until well combined. Heat enough oil to cover the bottom of a skillet. Drop by spoonfuls into the skillet and fry, over med. high heat, until golden brown on both side (about 4-5 minutes per side).

Potato cakes with salmon
http://williamsondailynews.com/wp-content/uploads/2016/09/web1_potatocakes.jpgPotato cakes with salmon

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/09/web1_Janet-Crow-CMYK-3.jpgJanet Crow

By Janet Crow

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