Ingredients
SALMON AND POTATO CAKES
- 2 medium russet potatoes, peeled and quartered
- 1 can salmon (6 ounces), drained
- 1 small onion, chopped or grated
- 1 egg
- 1/4 cup flour
- 1/4 cup fresh dill, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 tbsp extra virgin olive oil for frying
FIRE ROASTED SALSA
- 2 large ears corn, shucked
- 1 medium red pepper, diced
- 1 jalapeño, diced
- 12 cherry tomatoes, cut in half
- 2 tbsp cider vinegar
- Salt and pepper, to taste
Method
- Make Fire Roasted Salsa. Peel and roast corn on a gas burner or on a grill. Shave corn off the cob with a knife into a mixing bowl.
- Add rest of salsa ingredients. Mix well. Salt and pepper, to taste.
- Next make the salmon cakes. Boil peeled potatoes until soft, then drain in a colander. Mash potatoes with a fork.
- In a large bowl, flake salmon with a fork. Add onion, egg, flour, dill, 1/4 teaspoon salt, 1/4 teaspoon pepper and potatoes. Mix well with a fork.
- Make 12 patties. Heat olive oil on medium heat in a frying pan. Fry until golden brown on each side (about 5 minutes per side). Drain on a paper towel.
- Serve salmon cakes with fire roasted salsa.