It was a disaster. The salmon cakes wouldn't stick together and they tasted really dry. So I decided I'd try making my own recipe - I mean it couldn't be worse than the first try. And I learned I should trust myself because they turned out quite well.
I used real mashed potatoes and haven't tried it with instant yet. When I'm running short on time (which is most of the time so the wait probably wont be long) I'll add a note about how it works with the instant. Also I used fresh rosemary because it grows in my garden. If someone tries it with the rosemary from their spice shelf let me know how much worked best.
- 3 medium potatoes
- 1/2 tbsp butter
- 1 1/2 tbsp milk
- 6 oz can salmon
- 2 tbsp cream cheese
- 1 tbsp fresh rosemary
- 2 large eggs
Drain juice from salmon and remove skin. Add to potatoes. Add all remaining ingredients to potatoes. Stir until all ingredients are completely mixed together.
Heat a small amount of oil in a frying pan at medium heat. Drop 1/8 cup of batter per cake onto hot pan. Flip when golden brown (about three to five minutes). Cook the other side for an equal amount of time. Serve hot.