salmon-potato cakes

Borrowing from this Jamie Oliver recipe and this random recipe from Food.com (there are a ton to choose from), I made salmon-potato cakes. In the spirit of it all, adapt to your taste.

salmon-potato cakes
makes 8 cakes, serves 4

2 russet potatoes, cooked and mashed (approx. 2 cups mashed potatoes)
1 213g (7.5oz) can of wild Alaskan salmon
small handful of fresh parsley, chopped
2 Tbs onion, minced and sauteed in olive oil
zest of 1/2 lemon
1 egg, lightly beaten
less than 1/4 C flour
3/4 C breadcrumbs
salt and pepper
lemon wedges for serving

After mashed potatoes have cooled, combine all ingredients. Evenly divide and form into cakes, then fry in a little olive oil over medium-high heat. Even though the salmon and potatoes are cooked, there's raw egg in there, so be sure to cook through (4-5 minutes per side). Also, a crispy golden crust is nice. Serve with a spritz of fresh lemon.

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