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1 12oz can salmon, drained and flaked
2 cups mashed potatoes, about 1 lb potatoes pealed, boiled and mashed
1/2 onion minced
1 green onion minced
1/4 red bell pepper minced
1/8 cup flour, plus a little extra for coating cakes
1 egg
1/2 tsp minced Italian parsley
salt and pepper to taste
oil for frying
Combine all ingredients except extra flour.
Form into cakes, dust with flour and set aside in the refrigerator for about an hour. This will keep the cakes from falling apart when frying.
Heat 1/4 to 1/2 cup oil in a cast iron skillet.
Cook cakes until brown flipping once, five to eight minutes per side.
Drain on paper towels and serve while still hot with an remoulade sauce.
Remoulade Sauce
1/4 of a large red pepper
1/2 stalk of celery
1 green onion
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worstershire sauce
a couple shakes of tobasco sauce
2 tsp of paprika
1/4 tsp cayenne pepper
juice from 1/2 lemon
Blend well in a food processor and refrigerate until needed.
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