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2010-08-26 digital edition

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2010-08-26 / General Stories

From the Chef’s Corner

Salmon-Potato Cakes
by Chef Deedle

I hear everyday how more people are eating “in” instead of stopping for fast-food. Not only do you use more gas to get to the fast-food places, the food value is not anything you could compare to home-cooked foods. It’s so much healthier to eat at home. Here is a recipe not only healthy, but quick to prepare.
1 large can red salmon, drained
3 cups refrigerated sour cream and chive mashed potatoes
1 cup fresh ground bread crumbs
3 Tbsp. snipped fresh dill or dried
Nonstick cooking spray
1 5 oz. pkg mixed salad greens
1 cup bottled honey-Dijon salad dressing

In a large bowl combine salmon, mashed potatoes, bread crumbs and dill. Form salmon mixture in eight 3 ½ inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3-4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.

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