You know those recipes that bring you back to childhood...back to the good ole days...the radio on, the potatoes boiling on the stove, the magnets on the fridge, the rotary phone on the wall...well this recipe is one of those. It reminds me of sitting at my grandparents kitchen table eating salmon potato pie but instead of the 8 year old version of me drizzling my pie with ketchup, I now drizzle these salmon cakes with our Lemon Tahini Dressing. With the punch of dill in this sauce, it pairs decidingly well with fish and seafood.
Salmon Potato Cakes with Lemon Green Tahini Dressing
1.5 lbs of cooked salmon flaked with fork (about 3 (6 oz) salmon fillets )
2 cups mashed potatoes - approximately 4 medium white potatoes peeled boiled and mashed
3/4 cup bread crumbs
2 eggs beaten
4 scallions diced
1 Tbs fresh dill chopped
1 tsp Worcestershire sauce
generous pinch of salt and pepper
Avocado Oil for frying
Sour Cream to top
Wozz! Lemon Green Tahini Dressing to drizzle
Sprouts to garnish
In a large bowl combine flaked salmon, mashed potatoes, bread crumbs, eggs, scallions, dill, Worcestershire and salt and pepper. Combine thoroughly.
Form the mixture into large patties which are approximately 1 inch thick.
In a skillet on medium heat, fry patties on both sides until nice and golden. Add additional oil as needed for frying.
While cooking each patty, keep the others warm by placing on tray in oven on 200 degrees F until finished.
Serve with a dollop of sour cream, Wozz! Lemon Green Tahini drizzled over top and fresh sprouts.
*our lemon green tahini also is fantastic atop crab cakes!