By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 10-12 cakes

Ingredients:

• Salmon Cakes:
• 2 lbs. smoked salmon
• 2 oz. oil
• 1 cup onion, minced
• 1 tablespoon Old Bay spice
• 1 cup cream of mushroom soup
• 1 1/2 cups instant mashed potato flakes, plus extra for dredging
• Curried Mayonnaise:
• 1 cup mayonnaise
• 1 tablespoon curry powder

Directions:

• Salmon Cakes:
• Break salmon into small pieces or flakes, and set aside.
• Heat the oil in a frying pan over medium heat.
• Sauté the onion and celery until cooked through.  Set aside.
• In a large bowl, combine the salmon, onion, celery, and Old Bay seasoning.  Add the mayonnaise and combine well.
• Add the instant potato flakes, and mix to bind.
• Form into balls about the size of a large meatball.  Flatten to form small cakes, and dredge in extra instant potato flakes.
• Cakes can be pan sautéed or simply baked until heated through.
• Serve with Curried Mayonnaise and Apple Relish.
• Curried Mayonnaise:
• Add curry powder to mayonnaise, and mix until well combined.
• Refrigerate until ready to use.