Bake Time: 35 minutes
Serves: 4
Ingredients
- 2 cups whipped roasted garlic mashed potatoes *or* 1 pkg prepared Betty Crocker Roasted garlic mashed potatoes
- 2 tins drained sockeye salmon
- 4 scallions, chopped
- 1/2 tsp each sea salt, black pepper
- 1 tsp dry baby dill
- 3-5 shakes of hot sauce
- 2 eggs. beaten
- 1/2 tsp baking powder
- 1/2 cup Panko breadcrumbs
- 1 cup grated sharp cheddar cheese
- Prepare the potatoes as per your favourite recipe or package directions if using Betty Crocker. Let cook to room temperature.
- Mix the salmon, scallions, salt, pepper, and dill together in a medium bowl.
- Stir the baking soda into the eggs and then mix into the salmon until everything is well blended.
- Spray an 8x8 square cake pan with cooking spray and then press a sheet of parchment paper into the bottom making sure the bottom and sides are covered and there is a 1 inch overhang for easy removal.
- Spoon the salmon mixture into the cake pan and smooth out so that it's even.
- Sprinkle the top with the Panko bread crumbs and grated cheese.
- Bake in a pre-heated 375 oven for 35 minutes.
- Rest on a cooling rack for 15 minutes. Remove from the cake pan to a plate and let rest another five minutes before cutting into cake sized slices.
