Skip to main content

Salmon Potato Patties

 

Salmon Potato Patties                                          yield: 8

Super easy to make from canned salmon and instant mashed potatoes or leftover salmon and mashed potatoes. Crispy, flavorful, and amazing as a snack, for lunch, or for dinner. Kid-friendly, too!

Ingredients:

For the potato salmon patties:

  • 14 oz salmon (just under 2 cups - canned (drained), pouch, or cooked and cooled
  • 2 cups mashed potatoes (you can use leftover or instant)
  • ½ cup bread crumbs 
  • 1 tablespoon dry dill (or herb of your choice)
  • 1-2 tablespoons olive oil for cooking


Instructions:

1.     Flake the salmon with a fork in a large bowl.

2.     Add the mashed potatoes, ½ cup bread crumbs, and dill, and mix until well-combined.

3.     Form 8 equal patties from the salmon potato mixture. You can also form 12-16 mini patties, if you want more crispy edges or smaller sized patties as salad toppings.

4.     Optional: dredge each patty in extra breadcrumbs, if you want to make sure they don't stick to the pan while frying, or if you want extra crispy patties.

5.     Preheat a large non-stick skillet, and add 1-2 tablespoons olive oil. Carefully place 4 patties down into the hot oil and cook over medium heat for 3-4 minutes on each side, flipping carefully with a silicone spatula to not scratch the pan. Let the patty get golden brown on both sides, but don't let it burn. Set the cooked patties aside on a plate with a paper towel, and add more oil to cook the remaining 4 patties.

6.     You can enjoy them with a salad, side of pasta or rice, or on a hamburger bun.

 

Options:

·         Mix ketchup or sriracha sauce with mayonnaise to make a sauce.

·         Serve with a squeeze of lemon juice

 

 

 

Adapted from a recipe from babaganosh.org

Comments

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...