This pantry-friendly recipe from Canadian Living makes tasty appetizers or a great weeknight supper. Cook and mash potatoes. Combine the mashed potatoes, breadcrumbs, green onions, parsley, lemon zest and juice, garlic, salt and pepper and an egg. Fold in the salmon. Shape into patties and cook in a non-stick skillet for about 8 minutes, turning once. Cook’s note: This recipe makes 30 small appetizer-size patties. I halved the recipe and made six large patties.

Avoiding Additives and Preservatives

Look for breadcrumbs without preservatives; panko crumbs are usually preservative-free. Use freshly squeezed lemon juice. I used Clover Leaf canned salmon, which is free of additives.

Lemon pepper salmon cakes

Ingredients:

2 large potatoes (450 g) peeled and halved

¼ cup (60 ml) dried breadcrumbs

2 green onions chopped

¼ cup (60 ml) chopped fresh parsley

½ teaspoon (2.5 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 cloves garlic minced

½ teaspoon (2.5 ml) each salt and pepper

1 egg whisked

2 cans red sockeye salmon drained and flaked

2 tablespoons (30 ml) vegetable oil

Preparation:

In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.

In large bowl, stir together potatoes, breadcrumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into ¼ -inch (5-mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.) Makes 30 appetizer-sized patties.

From Canadian Living