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Flake leftover salmon into a large bowl. Add potatoes, salt, and pepper. You can also add other seasonings at this time to your liking. Beat the egg(s)
lightly in a separate bowl, then stir into the fish-potato mixture. The mix should not be too moist. Form into balls, roll in flour, then flatten into patties. In a skillet, saute salmon patties in
melted butter over medium to hot heat. Turn cakes to brown on both sides.
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