Crispy Salmon Fish Cakes with Homemade Tartar Sauce

Ingredients

Cooked salmon fillets

2 cups, flaked

Potatoes

2 cups, peeled and cubed

Green onions

1/4 cup, finely chopped

Fresh dill

2 tablespoons, chopped

Lemon zest

1 teaspoon

Egg

1, beaten

Breadcrumbs

1 cup

Salt

1 teaspoon, to taste

Black pepper

1/2 teaspoon, to taste

Vegetable oil

3 tablespoons, for frying

Mayonnaise

1/2 cup

Dijon mustard

1 tablespoon

Dill pickle

1/4 cup, finely chopped

Lemon juice

1 tablespoon

Instructions

1. Start by boiling the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash them in a large bowl.
2. In the same bowl, combine the flaked salmon, chopped green onions, fresh dill, lemon zest, beaten egg, breadcrumbs, salt, and pepper. Mix well until everything is evenly incorporated.
3. Shape the mixture into patties, about 1/2 inch thick. Place them on a plate and refrigerate for about 15 minutes to help them firm up.
4. Heat the vegetable oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet, making sure not to overcrowd the pan.
5. Cook the salmon fish cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and place on a paper towel to drain any excess oil.
6. While the fish cakes are cooking, prepare the tartar sauce by mixing together the mayonnaise, Dijon mustard, chopped dill pickle, lemon juice, salt, and pepper in a small bowl until well combined.
7. Serve the salmon fish cakes hot with the homemade tartar sauce on the side for dipping.