They'll Dream About These All Day...
Hope There's Not Too Much Rush-Hour Traffic!
Makes 6 large cakes
- 2 TB finely chopped green onions, tops and all (about 3 stalks)
- 2 c. frozen hash-brown potatoes (thawed)
- one/ea. 14.75 oz. can wild pink salmon, or two/ea. 6 oz. cans skinless and boneless wild pink salmon (I used Trader Joe's)
- 2 large eggs, slightly beaten
- 2 tsp. dried dill weed, or 2 TB cleaned and minced* fresh dill weed
- 2 tsp. Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/4 tsp. salt
- about 3 TB vegetable oil for frying
- 1/2 c. sour cream (I use reduced fat)
- 1/2 c. mayonnaise (I prefer Hellmann's light mayo)
- 3 TB lime juice
- 1 tsp. dry dill weed, or 1 TB cleaned and minced* fresh dill weed
- 1/16th tsp. (pinch) freshly ground black pepper
- 3 whole lime, quartered into slices
Forming The Cakes:
- In a large bowl, combine the hash browns with the chopped green onions.
- Drain the salmon and flake with a fork. (Remove any black skin from the salmon and keep the bones. This is a personal preference, if your product has skin and bones.)
- Add the salmon, eggs, dill weed, mustard, pepper and salt to the hash-brown and onion mixture and combine well. Using your hands, form the mixture into six equal patties and refrigerate them...you can refrigerate either just the mixture or the cakes overnight if you prefer.
Whisk together all the ingredients for the sauce and refrigerate.
Cooking The Cakes:
- Heat the oil in a large skillet over medium-high heat.
- Carefully place the patties into the pan. (I use my hands to avoid their falling apart too much.) Don't crowd the patties.
- Cook both sides of the cakes until well-browned and heated through, about 2 to 3 minutes per side. If necessary, keep them warm in a 200º oven.
- I use kitchen shears to finely cut the fresh dill weed.
Serve the cakes with the lime wedges and lime-dill sauce as an entree or as burgers. (I like to eat them with a lot of lime juice and a nice dollop of the sauce!) Absolutely delicious and sure to haunt you! Enjoy!