Ingredients
1 12 cups finely chopped onions
1 12 cups finely chopped celery
1 tablespoon olive oil
2 chilled boiled potatoes
1 (1 lb) can salmon, drained
all-purpose flour (for dredging)
2 tablespoons butter
Method
Sources
📖
Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes. set aside. remove skins from potatoes and grate coarsely into a large bowl. add onion and celery. in a small bowl, whisk together mayonnaise, egg, worcestershire sauce, thyme, capers and season to taste. add to potato mixture and stir until combined well. add salmon and incorporate evenly. form 1/3 cup measures of salmon mixture into patties and dredge in flour. in a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown. serve salmon cakes with lemon wedges.