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Spinach and Salmon Cakes

Spinach and Salmon Cakes

Spinach and Salmon Cakes
Spinach and Salmon Cakes
Spinach and Salmon Cakes
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Spinach and Salmon Cakes
Ingredients
  • 1 ½ lbs. large Yukon Gold potatoes
  • 5-6 oz. fresh baby spinach
  • ½ c. Miracle whip or mayo
  • 1-2 fresh jalapeno, seeded and minced
  • 3 T. chopped dill
  • Salt, black pepper
  • 1 ½ lbs. skinless salmon fillet, cut into ½” pieces
  • ¼ c. plus 2T. heavy cream
  • ¼ c. minced red onion
  • Canola oil, for frying
  • Fresh dill springs, garnish
Instructions
  1. In saucepan, cover potatoes with cold water. Simmer until tender. Drain and cool.
  2. Peel potatoes and cut into ¼” dice. Place in a large bowl.
  3. In large skillet, heat 2 T. water over moderate-high heat.
  4. Add spinach in batches, cook until wilted. Drain, squeeze dry and coarsely chop.
  5. In small bowl, mix mayo, jalapeno and chopped dill. Season with salt and pepper. Set aside to serve along with the cakes.
  6. Put salmon in food processor and pulse a few times, until chopped.
  7. Pulse in cream until incorporated.
  8. Add salmon to potatoes.
  9. Stir in spinach and onion and season with salt and pepper.
  10. Form 12 patties.
  11. In large non-stick skillet, heat ⅛” of oil.
  12. Add 6 cakes and fry over high heat until lightly browned on bottom, about 1 minute. Reduce heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, or until browned. Repeat with remaining 6 patties. Add more oil as needed.
  13. Garnish with sprigs of dill and serve with the mayo sauce.
 

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