Shredded Potato Salmon Cakes

Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.

• Preparation Time: 25 mins
• Cooking Time: 6 mins
• Total Time: 31 mins
• Calories: 139 Calories

Ingredients

• 2 eggs
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 3 green onions, chopped
• ¾ cup dry bread crumbs
• ¾ cup sliced fresh mushrooms
• 1 cup oil for frying, or as needed
• 1 red bell pepper, seeded and chopped
• 2 tablespoons capers, drained
• 3 medium potatoes, peeled and shredded
• ½ pound cooked flaked salmon
• ¾ cup chopped canned banana peppers

Recipe Instructions

Step 1

Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.

Step 2

Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.