Ingredients

• 2-3 cups of flaked, cooked salmon
• 1 large potato boiled and mashed
• 1 egg
• 1/4 cup finely minced onion or sliced green onion
• 1 garlic clove minced
• 2-3 tbsp chopped herbs (I prefer dill but tarragon and thyme both work)
• 2 tbsp chopped parsley
• 1-2 tsp Cayenne, Chipotle, Harissa Oil
• 1.5 tbsp White Balsamic Vinegar (Sicilian Lemon, Pineapple, Mango, Cranberry Pear, Grapefruit)
• Cornmeal or oats added by the tbsp
• Salt and pepper to taste
• cornmeal for frying
• Butter Olive Oil for frying

Instructions

1. Mix the fish potato and egg together in a large bowl. Add the White Balsamic of choice, onion, garlic,herbs and spicy oil. cornmeal or oats by the tablespoon and stir in until the mixture is dry enough to handle. Be sure to check the seasoning. Pour some cornmeal on a plate. Scoop up about 1/2 cup of the mixture and form into a hockey puck. Press the puck into the cornmeal on both sides. Repeat with the remaining mixture. Fry in a non-stick pan on medium heat in Butter Olive Oil. Press down gently with a spatula to flatten. Cook flipping once until both sides are golden.
2. We serve these with homemade White or Dark Balsamic Jelly.
3. Other things you can add include crisp bacon bits, or Indian spices to make a mild curry flavour, Cilantro and lime juice with lots of fresh basil for a Thai theme. I have also used cinnamon and a bit or fresh ginger for a something different and you can even grate some nippy cheddar into the mix if you like.