{"id":4708,"date":"2013-11-13T05:00:35","date_gmt":"2013-11-13T12:00:35","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=4708"},"modified":"2017-03-22T16:52:46","modified_gmt":"2017-03-22T23:52:46","slug":"potato-salmon-cakes-ginger-scallions","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/potato-salmon-cakes-ginger-scallions\/","title":{"rendered":"Potato and Salmon Cakes with Ginger and Scallions"},"content":{"rendered":"

\"Potato<\/p>\n

I'm pretty comfortable asserting that salmon is in our top three favorite dinner foods around here. I'm not sure what the other two would be (probably this pasta bake<\/a>, for one. Don't mind the old\/awful photos!), but salmon is ALWAYS a hit. Usually I cook it a la Jessica<\/a>, at How Sweet It Is. It never fails to amaze us!<\/p>\n

\"Potato<\/p>\n

Last week I was feeling overwhelmed with pinterest and my never-ending list of recipe ideas, so I decided to go old school: BOOKS. OMG. Cookbooks! I guess the timing is right<\/a> for focusing on books, eh? Since I subscribe to Food & Wine magazine, I was offered some ridiculous deal to buy their annual cookbook for 2013. I think it was like $2 or something! I don't remember. Anyways: I went through the entire book last Sunday night (yes, cover to cover), bookmarking recipes I thought looked good.<\/p>\n

\"Potato<\/p>\n

So, last week, I made recipes exclusively from the cookbook! Now you'll know WHY my source for a few upcoming recipes is the same! These salmon cakes stood out immediately: we love salmon, we love little savory cakes<\/a>, and I happened to have a pound of salmon in the freezer that needed to be used.<\/p>\n

\"Potato<\/p>\n

This recipe takes a little bit of planning - you have to cook the salmon and the potatoes, let them both cool enough to handle, mix everything together, then fry 'em up - but it was well worth the effort. Which really isn't that much active effort anyways. If you wanted to make this super easy, cook the salmon and potatoes the day before and don't worry about assembling the cakes until the day of. That'll cut your time in half, at least!<\/p>\n

\"Potato<\/p>\n

I served these with plain greek yogurt mixed with dill and lemon juice - it was perfect. Add some pepper if you want to get a little crazy. This recipe makes quite a few, so you'll have leftovers - or enough to serve quite a group!<\/p>\nPrint<\/a><\/span>

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