Makes 6 fish cakes
- 2 cans (about 12 oz total) salmon, drained and flaked, skin and bones removed
- 1½ cups mashed potato, cooled
- 1 egg, beaten
- 1/3 cup breadcrumbs, plus extra for coating
- 2 green onions, finely chopped
- 1/2 teaspoon Maine Sea Greens powder
- Black pepper to taste
- 2–3 tbsp olive oil, for frying
Hot Pepper Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, grated
- 1–2 tsp hot sauce or 1 finely minced fresh chili, to taste
- 1 tsp lemon juice
- 1/2 teaspoon Maine Sea Greens powder
Method
1. In a bowl, combine the flaked salmon, mashed potato, egg, breadcrumbs, green onions, and Maine Sea Greens powder. Mix well, then season with black pepper. Mixing it in raw lets the powder distribute through the whole cake instead of sitting on the surface.
2. Shape into 6 patties. Press each side lightly into extra breadcrumbs for a light crust.
3. Heat the olive oil in a skillet over medium heat. Fry the cakes 3–4 minutes per side, until golden and heated through.
4. While the cakes cook, whisk together the mayonnaise, garlic, hot sauce, lemon juice, and Maine Sea Greens powder for the aioli.
5. Serve the fish cakes warm with the hot pepper aioli spooned over or on the side.