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Salmon & Potato Cakes with Pepper Mustard Sauce & Homemade Coleslaw

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Salmon & Potato Cakes with Pepper Mustard Sauce & Homemade Coleslaw
Salmon & Potato Cakes with Pepper Mustard Sauce & Homemade Coleslaw
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • For the Pepper Mustard Sauce
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp dried dill
  • salt
  • For the Coleslaw
  • 4 leaves green cabbage shredded
  • 1/2 Vidalia onion diced
  • 2 carrots sliced or jullienne
  • 3 tbsp lite mayonnaise
  • 1-2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 pinch sugar
  • For the Salmon Cakes
  • 12 oz. salmon fillets skin removed
  • 3 cloves garlic
  • 2 green onions sliced
  • 1 medium potato
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 3 tbsp flour
  • 3 tbsp breadcrumbs
Servings:
Ingredients
  • For the Pepper Mustard Sauce
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp dried dill
  • salt
  • For the Coleslaw
  • 4 leaves green cabbage shredded
  • 1/2 Vidalia onion diced
  • 2 carrots sliced or jullienne
  • 3 tbsp lite mayonnaise
  • 1-2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 pinch sugar
  • For the Salmon Cakes
  • 12 oz. salmon fillets skin removed
  • 3 cloves garlic
  • 2 green onions sliced
  • 1 medium potato
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 3 tbsp flour
  • 3 tbsp breadcrumbs
Servings:
Instructions
For the Pepper Mustard Sauce (make this first)
  1. Place all ingredients in a bowl (except for salt) and mix thoroughly. Taste and adjust salt and heat (with hot pepper sauce) as desired. Refrigerate for about an hour or so.
For the Cole Slaw
  1. Place all ingredients in a bowl and mix thoroughly. Refrigerate for at least 1/2 hour.
For the Salmon Potato Cakes
  1. Pat the salmon with a paper towel to remove the excess moisture.
  2. Place the salmon, garlic and green onion in a food processor and pulse for about 40 seconds until everything is incorporated and forms a “pasty substance” with small chunks of fish. Place in a large bowl, cover and set aside.
  3. Wash and then shred the potato into a strainer or colander and squeeze out excess moisture by pressing down with a paper towel so the water is soaked up and is pushed through the paper towel.
  4. Place the potato into the bowl with the fish mixture and add mayonnaise, Dijon mustard, salt, dill, flour and breadcrumbs. Mix thoroughly.
  5. TO BROIL: Grease a large baking tray with spray oil or brush with olive oil. Then form patties with the fish cake mixture by placing in the palm of your hand and gently pressing together. They should be palm-sized in diameter and at least a half inch thick. (size of your palm). Place them on the tray and lightly coat them with spray oil or brush with olive oil.
  6. Broil them for 10 minutes and then carefully take out of oven and flip. Broil them for an additional 4-6 minutes until they have become golden brown.
  7. TO PAN-FRY: Place canola oil in a non-stick pan and heat on medium heat. Then form patties with the fish cake mixture by placing in the palm of your hand and gently pressing together. They should be palm-sized in diameter and at least a half inch thick. (size of your palm). Place in the pan and pan fry on each side for 4-5 minutes per side until golden brown and they come to 145 degrees in temperature.
  8. Serve with the Pepper Mustard Sauce & Coleslaw
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