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Rachael Ray's 30-Minute Healthy Recipes

Full Meal Deal Salmon Cakes


* 14 oz. canned salmon, drained
* 1 lb. of leftover cooked potatoes, mashed
* 5 oz. frozen peas, defrosted
* 1 tbsp tartar sauce
* Handful mint leaves, roughly chopped
* Salt and pepper to taste
* 3 tbsp plain flour
* 3 tbsp olive oil


1. In a mixing bowl put the salmon, flaking it to remove any skin or bones.
2. Mix the potatoes, peas, tartar sauce, and mint into the fish.
3. Blend in the salt and pepper to taste.
4. Flour your hands and shape the mixture into 8 flat cakes.
5. Extra flour can be sprinkled on the cakes if necessary for frying.
6. Heat the olive oil in a large skillet.
7. Fry the cakes 3 minutes on each side or until crispy and golden brown.


This is a great use-it-up recipe if I ever saw one! The flavor is incredible... salmon and mint are a great combination. If you don't have salmon available, you can substitute a good albacore tuna or crab meat, but look for canned salmon first. You can eat these salmon cakes alongside a salad, or as a sandwich in a toasted bun. Good flavor and good for you!

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