Ingredients

Salmon Potato Cakes

• 1 cup new mini potatoes, cooked (250ml)
• 1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)
• 1 egg, lightly beaten
• 1 clove small garlic, chopped
• 1 teaspoon grated lemon zest (5ml)
• 1 teaspoon lemon juice (5ml)
• 1/4 teaspoon salt (1ml)
• 1/4 teaspoon freshly ground black pepper (5ml)
• 1 teaspoon Worcestershire sauce
• 1 pinch of paprika
• 1 tablespoon chopped cilantro (15ml)
• 1 tablespoon chopped parsley (15ml)
• 1/2 cup cracker crumbs (125ml)
• 3/4 cup Panko or fresh breadcrumbs (375ml)
• 3 tablespoons butter (30ml)
• 3 tablespoons canola or vegetable oil (30ml)

Chipolte Dipping Sauce

• 1/2 cup sour cream (125ml)
• 2 tablespoons regular or light mayonnaise (30ml)
• 1/2 teaspoon minced, canned chipolte (2ml)
• 1/4 teaspoon adobo sauce (1ml)
• 1 teaspoon lime juice
• 1/4 teaspoon freshly ground black pepper (1ml)

Dilly Dipping Sauce

• 1/2 cup sour cream (125ml)
• 2 tablespoons mayonnaise (30ml)
• 2 tablespoons dill pickle relish (30ml)
• 1 teaspoon lemon juice (5ml)
• 1/4 teaspoon freshly ground pepper (1ml)

Description

Salmon Potato Cakes With Dipping Sauces - A Recipe From Food Network Canada. Filling Potato Fish Cakes You Can Call Your Own!

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