Alaska Canned Salmon Potato Cakes

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
24

The piquant horseradish sauce adds just the right amount of kick to these crisp salmon and potato cakes. Not just easy to prepare, but tasty too.

Ingredients

1 1⁄2 cups mayonnaise
1 1⁄2 cups lowfat plain yogurt
3 tbsp. prepared horseradish
3⁄4 tsp. dill, dried
3 qt. prepared/instant mashed potatoes
8 egg whites
1⁄2 cup parsley, chopped
64-oz. canned salmon
21⁄2 cups green onions, sliced
Dry bread crumbs, as needed
Oil, as needed for frying

Steps

1. In a bowl, combine mayonnaise, yogurt, horseradish and dill; season and reserve.

2. In a separate bowl, mix together mashed potatoes, egg whites and parsley. Drain and flake salmon; gently fold in salmon and green onions.

3. Form salmon-potato mixture into 1⁄4-cup patties and coat with bread crumbs. In a heavy skillet, heat oil and fry patties until browned on each side, 2-3 min. Serve 3 patties per serving with reserved horseradish-dill sauce.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources