Sea Cake Supper
Crispy salmon cakes teamed up with crunchy potato cakes and seasoned green beans on the side.
How many servings?From kitchen to table in 30 minutes.
water milk margarine instant potato flakes canned salmon (for sea cakes) mayonnaise pickle relish Italian salad dressing dill weed pepper olive oil (for potato pancakes Italian seasonings garlic salt margarine green beans Italian salad dressing
Directions
- Place water, milk and margarine in a microwave-proof dish and heat to boiling (about 3 minutes).
- Mix in instant potato flakes and set aside.
- Drain salmon and beat with eggs, mayonnaise, pickle relish, Italian salad dressing, dill weed and pepper.
- Fluff mashed potatoes with a fork.
- Heat oil in a skillet over medium-high heat until hot.
- Using an ice-cream scooper, scoop fish batter into hot oil. Press gently to form patties.
- Fluff potatoes again and beat in eggs, Italian seasonings and garlic salt. Mix well.
- Melt margarine in skillet over medium-high heat.
- Scoop potato batter into hot margarine. Press into pancakes.
- Turn salmon patties. Reduce heat to low.
- Drain green beans and heat over medium with Italian salad dressing.
- Turn potato pancakes. Continue cooking over medium-high until brown on both sides.
- Serve salmon patties with potato pancakes and green beans
