Bill's RecipesSalmon Cakes1 15 oz can salmon, remove bones and skin1 large potatoes, peeled and cubed 1 teaspoon Bay seasoning ground black pepper to taste ½ cup chopped fresh parsley 3 eggs, beaten ½ cup grated Parmesan or Romano cheese (optional) ½ large onion, finely chopped ½ cup all-purpose flour ½ cup olive oil for frying Place the potatoes into a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes. Sauté the onions in a tablespoon of the oil until mostly cooked. Optional, chop the potato peels and sauté with the onions. Place the potatoes and salmon into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the cheese, eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly. Heat the olive oil in a large skillet over medium-high heat. Cook the
cod cakes in batches until golden and crispy on both sides, about 3
minutes per side. Drain on a paper towel-lined plate.
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