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

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Seafood green onion pancake

Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½...

Burnaby Community Kitchens

Search This Blog