Leftover mashed potato cakes with canned salmon and scallions. Served for breakfast with horseradish sauce and a fried egg.
Makes 6 cakes using a 1/4-c. scoop:
1 6-oz. can sockeye salmon, drained
1 egg
2 scallions, minced
2 cloves garlic, minced
Cayenne pepper
Red pepper flakes
Kosher salt
Freshly ground black pepper
½ T. AP flour
1 c. leftover mashed potatoes
