If I were to use one word to describe these Easy Salmon-Potato Cakes, that word would be scrumptiliciousastic. Or delicious, take your pick.
These salmon-potato cakes are good eats. They’re also easy to make, which is the name of the game for me when it comes to dinnertime. The shorter the time between “What am I going to make for dinner?” to “Get in mah belly!” the happier yours truly is, always. And these little savory cakes of goodness fit the bill perfectly.
So, sheesh, let’s stop babbling about them already and start making them! I’m hungry (#storyofmylife).
First, prepare your fixins. Betty Crocker Potato Buds make this process uber simple – all you have to do is stir them together, add some sour cream and chives and get the rest of the ingredients prepped (and by prepped, I mean measure them out and that’s about it).
Combine all the ingredients for the cakes in a large bowl, using your hands or a spatula to get everything all good and mixed together.
Heat a large griddle or skillet over medium-heat and add some oil. While that heats up, shape the salmon-potato mixture into eight patties; they’ll almost look like hamburger patties.
Cook the patties on a griddle until both sides are crisp and golden, about 10 minutes total. Told you it was quick and easy!
While the patties are cooking, get your Green Giant Seasoned Steamers ready to roll. They make a fantastic – I mean, scrumptiliciousastic – side dish to these cakes.
Transfer the cooked cakes to serving plates with the Steamers on the side. Serve the cakes with a honey-dijon sauce that is so ridiculously good, I could eat it by the spoonful.
Ring the dinner bell – it’s “get in mah belly!” time.Stephanie (aka Girl Versus Dough) is sorry she’s not sorry for making up words. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!