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