Crispy Salmon and Potato Cakes

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Lemon juice (1 tablespoon)
• Fresh dill (1 tablespoon, finely chopped)
• Breadcrumbs (1/2 cup)
• Egg (1, beaten)
• Green onions (2, finely chopped)
• Salmon fillet (1 (8 oz), skin removed and flaked)
• Potatoes (2 large, peeled and grated)

Instructions

1. Prepare your ingredients: grate the potatoes, finely chop the green onions and dill, and flake the salmon fillet.
2. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This will help the cakes hold together and become crispy.
3. In a large bowl, combine the grated potatoes, flaked salmon, green onions, beaten egg, breadcrumbs, dill, lemon juice, salt, and pepper. Mix until the ingredients are well incorporated.
4. Form the mixture into patties, about 1/2 inch thick. If the mixture is too wet, add more breadcrumbs; if it's too dry, add a bit more beaten egg.
5. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the patties, making sure not to overcrowd the skillet.
6. Cook the salmon and potato cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
7. Serve hot. They pair beautifully with a tangy tartar sauce or a fresh, light side salad. Enjoy!