Salmon and Potato Cakes
Crispy, golden 2-inch seafood pancakes made with RC Potato Pancake Mix, flaked poached salmon, fresh scallions, and RC Lemongrass Flavor Concentrate, perfectly dolloped with prepared RC Creamy Cucumber and Dill Dressing.
Yield / Servings
144 (2-inch) Cakes
Category
Seafood Entrees / Appetizers & Cakes
Ingredients
6 Components
RC Potato Pancake Mix
1 package
Poached Salmon Flaked
1½ lbs.
Fresh Scallions Chopped
1 bunch
Ground Black Pepper
To taste
RC Creamy Cucumber and Dill Dressing
Prepared according to package directions
3 cups
Preparation Steps
1
Prepare Potato Pancake Base
Prepare 1 package RC Potato Pancake Mix according to package instructions in a large mixing bowl.
2
Fold Salmon & Seasonings
Add ¾ tsp. RC Lemongrass Flavor Concentrate, 1½ lbs. flaked poached salmon, 1 bunch chopped scallions, and ground black pepper to taste. Gently fold into the potato batter until thoroughly combined.
3
Fry to Golden Crisp
Heat ⅛ inch of shortening or cooking oil in a large skillet or flat-top griddle over medium heat. Carefully drop spoonfuls of batter into the hot oil. Fry for 2 to 3 minutes per side, turning once, until crisp and golden brown. Drain on paper towels.
4
Garnish & Serve
Serve warm or at room temperature, topping each 2-inch cake with a teaspoon of prepared RC Creamy Cucumber and Dill Dressing.
Chef Notes & Value-Added Ideas
To "Umamify" the Recipe: Mix 1 tsp. RC Umami Sensations™ Red Miso Powder and 1 tsp. RC Umami Sensations™ Kombu Powder into the potato batter prior to frying to create an extraordinary savory depth.
Gourmet Benedict Concept: Transform these cakes into a signature brunch entree by topping with thinly sliced smoked salmon, a poached or fried egg, and rich prepared RC Hollandaise Sauce Mix.
Flavor Advantage: RC Lemongrass Flavor Concentrate imparts a bright, clean citrus top note that cuts through the rich potato and salmon without adding extra liquid.