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|Shredded Potato Salmon Cakes|
"Delicious salmon cakes made with potatoes and the added shade of red bell pepper and inexperienced onion. I got here up with the idea for this recipe out of pure laziness. I failed to want to watch for potatoes to boil! It turned out exceptional and genuinely became the general favored. I enjoy a easy garlic mayonnaise to accompany the desserts but you may quite a great deal use something you desire."
- 3 medium potatoes, peeled and shredded
- 2 eggs
- salt and pepper to flavor
- 1 teaspoon Italian seasoning
- half of pound cooked flaked salmon
- 3 inexperienced onions, chopped
- 2 tablespoons capers, tired
- 1 purple bell pepper, seeded and chopped
- three/four cup chopped canned banana peppers
- 3/4 cup sliced sparkling mushrooms
- 3/four cup dry bread crumbs
- 1 cup oil for frying, or as wished
|Prep : 25M||Cook : 12M||Ready in : 31M|
- Squeeze as tons liquid from the potatoes as you can, and area in a big bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties approximately 3/4 inch thick.
- Heat 1/4 inch of oil in a big heavy skillet over medium-high warmth. Fry the patties for about three minutes in keeping with facet, or till golden brown. Drain on paper towels fast earlier than serving. Try to fry all of the patties at one time, otherwise the mixture will become stiff.
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