Savory Salmon and Spinach Cakes

1-2 lbs. large Yukon Gold potatoes
8 oz. fresh baby spinach
½ c. Miracle Whip or mayo
1-2 jalapenos, seeded and minced
3 T. chopped dill and extra sprigs for garnish
Salt, black pepper, garlic powder
1 ½-2 lbs. skinless salmon fillet, cut into ½” pieces
¼ c. plus 2 T. heavy cream
¼ c. chopped red onion
Canola oil, for frying

1. In a saucepan, cover potatoes with cold water. Simmer over medium-high heat and cook until tender but not mushy.
2. Drain potatoes and cool. Peel and cut into ¼” dice. Transfer to a large bowl.
3. In large skillet, heat 3 T. water over high heat. Add spinach in batches and cook until wilted.
4. Drain spinach and squeeze dry and give a coarse chop.
5. In a bowl, mix miracle whip, jalapeno and chopped dill and season with salt, pepper and garlic powder. Set aside, this is your dipping sauce.
6. Put salmon in food processor and pulse until chopped.
7. Pulse in the heavy cream until well mixed.
8. Add this mixture to the potatoes.
9. Stir in spinach, onion and season again.
10. Form into 12 large patties or smaller appetizer size.
11. In non-stick skillet, heat 1/8” canola oil.
12. Add half of cakes and fry over high heat until lightly browned on bottom. Reduce heat to moderately high and cook until well browned. Flip and cook for another 3 minutes or until browned. Fry remaining cakes. Add more oil as needed to fry.
13. Garnish sprigs and serve with the sauce.