Potato Salmon Patties Recipes

POTATO SALMON PATTIES

Steps:

• In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

POTATO SALMON PATTIES

Steps:

• In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper.
• Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat olive oil in a medium skillet over medium heat.
• In batches, cook patties about 5 minutes on each side, until lightly browned.

POTATO'N SALMON CAKES

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

POTATO SALMON PATTIES

Steps:

• 1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

POTATO, SALMON AND SPINACH PATTIES WITH GARLICKY DILL CREAM

Steps:

• Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
• Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
• Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
• Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
• Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

SALMON PATTIES MADE WITH LEFTOVER MASHED POTATOES

Steps:

• 1. Mix mashed potatoes, salmon, egg, onions.
• 2. Form in Patties and coat with bread crumbs
• 3. Put a little oil in pan. Put the patties in the pan. Let it cook until golden brown at the bottom, turn the patties around and cook on the other side.
• 4. The total cooking time is between 5 and 10 minutes, depending how thick your patties are.

SALMON-AND-MASHED-POTATO CROQUETTES

Steps:

• In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
• Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
• Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
• Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

SALMON POTATO PATTIES

Steps:

• Drain and remove skin from salmon, leave bones.
• Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
• Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
• Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
• Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
• Fry four patties at a time til golden brown on both sides.
• Add rest of butter and 1 tbsp oil. Repeat.
• These are good either hot or cold.