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1
Preheat the oven to 400F.
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2
Cut each potato into 8 wedges and arrange on a baking sheet.
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3
Drizzle 1 tablespoon of the oil over the potatoes and toss until completely coated.
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4
Season with salt and bake for 30 minutes, or until lightly browned.
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5
Meanwhile, drain the salmon and place in a large bowl.
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6
Finely chop 3 cloves of the garlic and add to the bowl.
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7
Add the egg, cilantro, 1/2 cup of the lemon juice, and the breadcrumbs and toss until combined.
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8
Form the mixture into 4 patties.
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9
Heat the remaining 2 tablespoons of the oil in a large saute pan over medium-high heat and add the patties.
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10
Cook for 3 to 4 minutes on each side, or until golden brown.
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11
Finely chop the remaining garlic clove and place in a small bowl.
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12
Add the mayonnaise and the remaining 1 tablespoon lemon juice, season with salt and pepper, and stir until combined.
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13
Place a salmon cake on each plate, top with some of the mayonnaise, and serve hot with potato wedges on the side.
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14
Although it is basically free to make breadcrumbs from old bread or buns that you were going to throw away anyway.
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15
I do it because I never seem to have breadcrumbs when I need them and Im too lazy to go to the store.
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16
Simply dry the bread completely by either laying it out on a baking sheet for a couple of days or putting it in the oven at 200F for about an hour.
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17
Then you can chop it up in the blender a little at a time until the crumbs are fairly fine.
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18
Or use the I-need-them-right- now method: toast the bread, let it cool completely, and then crumble it up into little pieces.
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19
For this recipe, the breadcrumbs can be a little chunky.
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20
Extra breadcrumbs can be stored in a resealable bag for several months.
