Potato-and-Wild-Salmon Cakes with Ginger and Scallions

Name: Potato-and-Wild-Salmon Cakes with Ginger and Scallions
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Cuisine: Global
Ingredients: 40 servings Dill Sauce, for serving; 118 milliliters plain dry bread crumbs; 3 larges eggs, lightly beaten; 2 Tbsps minced fresh ginger; 3 garlic cloves, minced; 40 servings Freshly ground pepper; 1 mediums red onion, finely chopped; 907 grams red-skinned potatoes, scrubbed; 454 grams skinless wild salmon fillet; 1 bunch (about 6 scallions) scallions, coarsely chopped; 40 servings Sea salt; 1 Tbsp toasted sesame oil; 40 servings Safflower or sunflower oil, for greasing and frying; 1 Tbsp tamari

If 54 cents per serving falls in your budget, Potato-and-Wild-Salmon Cakes with Ginger and Scallions might be a super dairy free and pescatarian recipe to try. This recipe makes 40 servings with 171 calories, 3g of protein, and 15g of fat each. If you have sea salt, bread crumbs, tamari, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 35

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Oven

In a large saucepan, cover the potatoes with water.

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Potato

Water

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Sauce Pan

Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes.

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Potato

Sea Salt

Drain and let cool slightly, then peel.

Transfer the potatoes to a large bowl and mash.

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Potato

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Bowl

Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper.

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Salt And Pepper

Salmon

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Baking Sheet

Bake for about 15 minutes, until the salmon is medium-rare inside.

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Salmon

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Oven

Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil.

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Sesame Oil

Green Onions

Potato

Garlic

Ginger

Salmon

Tamari

Onion

Egg

Mix well, then fold in the bread crumbs. Season with salt. Form the potato mixture into fourteen 1/2-cup patties.

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Breadcrumbs

Potato

Salt

In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side.

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Sunflower Oil