These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
Ingredients
1 teaspoon extra-virgin olive oil
1 ½ cups frozen hash brown potatoes, thawed
1 large egg white
1 tablespoon low-fat mayonnaise
2 teaspoons drained capers, coarsely chopped
1 scallion, trimmed and thinly sliced
1/8 teaspoon salt
freshly ground pepper, to taste
1 7-ounce can wild salmon, (see ingredient note), drained, picked over and flaked
Directions
Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
