Kokanee Cakes

Ingredients

• 1 1/2 cups mashed potatoes
• 1/2 cup yellow onion, finely diced
• 2 green onions, minced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 cups cooked Kokanee salmon, flaked
• 2 eggs
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning (or 1/4 cup fresh herbs, if available)
• 1/2 teaspoon salt
• Pinch or two freshly ground black pepper
• 3 tablespoons vegetable oil

Directions

1. Heat butter in a small sauté pan over medium-high heat and sauté yellow and green onion and garlic for 2 3 minutes. Transfer to a bowl and combine with fish, eggs, lemon juice, seasonings, salt and pepper and cooled mashed potatoes. Form into patties about 3 inches in diameter and 1/2-inch thick. Heat oil in a large skillet and brown patties on both sides, about 3 minutes each, over medium heat

** Make note of the fact that I didn't spell Cakes with a K, just to look cute next to Kokanee. With this in mind, beware of Crab spelled with a K, as in Krab. If it's spelled with a K, it's not crab. Too often, fake crab is also sold as real crab. The next time you have a sushi roll that's supposed to contain crab, take a look at the crab. The smart money says that it's surimi, that's right fake crab. Just thought you should know. These kokanee cakes are good anytime, but I prefer to serve them at breakfast with a couple of eggs and a Bloody Mary. For the mashed potatoes, first peel, then boil 2 medium potatoes for 30 minutes. Smash thoroughly and cool in the fridge. The fish can be hot-smoked, poached, sautéed, broiled or grilled just so that they are cooked, but not overcooked. It's great with a variety of leftover fish.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook!