Salmon potato cakes

Ingredients:

1 can of sockeye salmon (213 g) or equal amount of freshly cooked salmon
2 medium size potatoes or 1 large potato
2 stocks of green onions
1/2 cup of flour
1 large egg
Salt for seasoning
bread crumb

Steps:

1. Cut the potatoes with skin on into 1 inch cubes and cook them in boiling water for 10 minutes until the potatoes can be pierced easily with a fork.
2. Drain all liquid from the potatoes and mash the potatoes with a fork. Set aside.
3. Drain all liquid from the can salmon and removed the salmon skin.
4. Mash the salmon in a large bowl and sprinkle with pepper and garlic powder
5. Add chopped green onions and mashed potatoes, then the egg, flour, salt, and mix everything together. You should have a relatively dry, sticky paste.
6. Spread bread crumb into a small plate.
7. Use the spoon to scoop up a egg size paste and roll it into a ball using your hands. Dip the salmon potato ball into the bread crumb until it's fully coated. Press the ball lightly until it forms the shape of a small, flat disk.
8. Heat up a frying pan at medium heat drizzled with oil. After the frying pan is heated, cook the salmon cake a few minutes on each side until golden brown.

Note: It's important to overcook the potatoes or they would absorb too much water and make the paste too wet. For the same reason, it is important to drain as much liquid as possible from the can salmon and the cooked potatoes.
I keep the bones in the can salmon as they contains a lot of calcium. They are very soft and can be mashed easily.

 

The main ingredients: salmon, potato, and green onions

The salmon potato pancake paste before cooking

Salmon cakes cooked in cast iron pan