Salmon Patties Made With Leftover Mashed Potatoes Food

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.

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 I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

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:

• 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.