Salmon and Spinach Cakes

This recipe is from the Magazine Food and Wine. Nice twist on salmon. I also like any dish that can be made ahead to be cooked off right before serving.I really believe that makes for a much more enjoyable meal. Your prep clean-up is already done. All you need to do is cook and serve. Recipe follows:
Makes 12 cakes

Ingredients:
1 1/2 pounds large Yukon Gold potatoes
5 ounces baby spinach
1/2 cup mayonnaise
1 jalapeno, seeded and minced
3 tablespoons chopped dill, plus dill sprigs for garnish
Kosher salt
1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
1/4 cup plus 2 tablespoons heavy cream
1/4 cup minced onion
Vegetable oil, for frying

Directions:
In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl.
Meanwhile,in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches; cook until wilted. Drain. squeeze dry and coarsely chop.
In a small bowl, mix the mayonnaise, jalapeno and chopped dill and season with salt.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form 12 patties.
In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the pan as needed. Garnish the cakes with dill and serve with the sauce.


Enjoy!!!