Salmon Cakes with Wasabi Mayo make a fine Lenten main course

Growing up at the shore in the days when all Fridays were meatless, crab cakes were a special treat. Mom was adept at pan frying and given to making great dinner pancakes that blended left over mashed potatoes with crabmeat or cod fish.

I don’t recall that she ever employed salmon in that fashion as she relied largely on fresh caught fish for such pancakes. Salmon wasn’t anything that the fisherfolk in our neigborhood caught while out on the fishing boats or casting lines off the jetty.

With salmon a staple in the supermarkets these days, you can bet mom would have turned it into pancakes. Hope you enjoy these.

Salmon Cakes with Wasabi Mayo

Ingredients for salmon cakes: one 14 oz. can salmon, 2 1/2 cups mashed potatoes, 2 egg whites, 1 tbsp. chopped parsley, 1/2 cup sliced green onions, canola oil for frying, dry bread crumbs.

Ingredients for Wasabi Dill Sauce: 1/2 cup mayonnaise; 1/2 cup plain, Greek yogurt; 1 tablespoon Wasabi sauce; 1/4 tsp. fresh or freeze dried dill weed. Black pepper to taste.

Directions: Drain salmon and pick out any bones or skin, set the liquid aside. Mix the potatoes with the egg whites and parsley. Stir until smooth, then fold in the salmon and green onions. Heat the oil in a skillet over medium heat. For the mixture into 1/4 cup patties (this recipe will make 4 patties). Fry 2 to 3 minutes on each side or until golden brown.

For the Wasabi Dill sauce, wisk all ingredients together until well combined and serve with salmon. I like to serve the sauce in a side dish so that everyone can help themsevles.


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