These salmon-potato cakes cost about $1.50 a serving and are reminiscent of salmon croquettes, but quicker and simpler to make.
The flaked fish is combined with onion and thawed, frozen hash brown potatoes (which can cost less per pound than fresh) and bound together with beaten egg, Dijon mustard and dry bread crumbs.
The recipe is easily doubled; just cook the cakes in batches and keep them warm in a 200-degree oven. If you prefer, you can substitute canned tuna for the salmon.
Start to finish: 20 minutes
Servings: 4 (8 croquettes)
2 cups frozen hash brown potatoes, thawed
1/2 cup finely chopped yellow onion
6- to 7-ounce can salmon, squeezed dry and flaked with a fork
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup unflavored dry breadcrumbs
2 tablespoons extra-virgin olive oil
1/4 cup sour cream
In a large bowl, combine the thawed hash browns with the onions. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well. Form the mixture into patties, then roll them in the bread crumbs to coat.
In a large skillet over medium-high, heat the oil. If necessary, use half the oil and cook the patties in batches. Place the patties in the pan and cook until well browned and heated through, 2 to 3 minutes a side. Serve topped with sour cream.