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These potato cakes are perfect as a starter or a savory breakfast. They taste great with a dollop of vegan sour cream, or simply garnished with chives. To the mashed potatoes, add the garlic, parsley and salt and pepper. Heat the olive oil in a pan and heat on medium heat. Shape your potatoes into 8 patties and place in the hot oil.
Flake the salmon and add it to the bowl with the potatoes. Add chopped scallions, grated garlic, grated ginger, tamari and sesame oil. Toss with a fork. Form the mixture into ½-cup cakes. Pan-fry the cakes in neutral vegetable oil until crispy on the outside, then finish them in the oven. Gluten free salmon potato cakes ingredients (and swaps!):
You can make them into potato starch or potato flour to use in flour blends, make them into pierogi filling, or even cream of potato soup. Of course, there are the usual baked potatoes (my favorite way to make them is in their “jackets” right on the oven rack), French fries, potato chips, you name it.
These mashed potato cakes have deliciously crispy edges and soft middles. And you do indeed have to shallow fry them to get those crisp edges. But they really don’t splatter.
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