Salmon & Potato Cakes with Lemony Broccoli Slaw
12 ounces fresh broccoli cole slaw (about 4 cups)
14 3/4 ounces salmon – thoroughly drained
2 cups prepared instant mashed potatoes (see below)
4 scallions – chopped
2 tablespoons Dijon mustard
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground black pepper
corn flake crumbs – for coating
3 tablespoons olive oil
1 large lemon – zest and juice of, plus lemon wedges for serving
3/4 teaspoon dried dill weed
Preheat the oven to 375ÂºF. Spray a jelly-roll pan or baking sheet with nonstick cooking spray. Put the salmon into a large bowl and flake well with a fork. Add the potatoes, three-fourths of the scallions, the 2 tablespoons of mustard, 1/2 teaspoon of the salt and the 1/4 teaspoon of pepper; mix well. (The mixture will be soft.)
Shape the mixture into 8 patties. (They do not have to be perfect.) Coat with the corn flake crumbs, reshaping the patties as you go; arrange in the prepared pan. Bake for 12 to 15 minutes or until heated through and crispy.
Meanwhile, combine the oil, lemon zest and juice, dill weed and the remaining scallions, mustard, salt and pepper in a clean large bowl; whisk until blended. Add the broccoli cole slaw and toss until evenly coated. Place the salmon cakes and lemon wedges on a platter and serve the broccoli slaw alongside.
Mashed Potatoes: Prepare according to package directions but use 1 1/4 cups water, 2 tablespoons butter, 1/2 cup milk and 1 1/3 cups instant potato flakes or buds to make firm potatoes.