I love a good burger or croquette of almost any kind!  Since I had a piece of wild king salmon leftover from last night’s dinner, I was determined to do it justice.  These cakes were inspired by an earlier post of mine (tuna and potato croqettes).  The croquettes in that earlier recipe were dipped in the traditional flour/egg/crumb mixture, then deep-fried.

These cakes are easier and lighter, since they are merely coated with bread crumbs and pan-fried.  In addition to the leftover salmon, I had leftover sauteed local spinach–a great addition to so many dishes–soups, risotti, stews.  A package of frozen spinach, squeezed dry would also suffice.

As a binder, I used mashed potato, bread crumbs and eggs.  In addition, chopped chives, parsley and lots of dill added wonderful brightness of flavor and color.

As an accompaniment, we had some great local asparagus, and more of the leftover salad with fennel, orange and green olives.

Salmon Cakes

Makes 4 cakes

8 oz. salmon fillet, cooked

8 oz. cooked, squeezed chopped spinach

1 large yukon gold potato, peeled and diced into 1″ cubes

2 eggs

1 c seasoned breadcrumbs

1 c plain breadcrumbs for dredging

2 tbls fresh chopped parsley

2 tbls fresh chopped chives

1/4 c chopped dill

salt and pepper to taste

1/4 c olive oil

Place potatoes in boiling salted water and bring to a boil.   Simmer until tender.  Drain and pass through a ricer into a mixing bowl.  Allow to cool slightly before proceeding.

Combine salmon, mashed potato, seasoned crumbs, spinach, herbs and add salt and pepper to taste.

Add eggs and form into four cakes.

Heat olive oil in a large nonstick skillet

Dredge cakes in bread crumbs, pressing crumbs into the cakes to adhere.

Fry until golden brown on each side.

These are great hot or cold with a salad.