SALMON POTATO PATTIES
My mom was never much of a cook(bless her soul). She learned on her own. This was one of her "mistakes" that turned out just great! I've changed it ever so slightly. Time to prepare includes chilling time.
Provided by Happy Harry 2
Categories Potato
Time 1h
Yield 8 patties
Number Of Ingredients 10
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 PATTIES
Make and share this Potato Salmon Patties recipe from Food.com.
Provided by Lorrie in Montreal
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225.7, Fat 11.3, SaturatedFat 2.1, Cholesterol 112.9, Sodium 200.9, Carbohydrate 8.9, Fiber 0.9, Sugar 1.5, Protein 21
POTATO SALMON PATTIES
My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.
Provided by JoyLee
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g
SALMON CAKES
Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
- Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.
SALMON AND SWEET POTATO PATTIES WITH GINGER LIME MAYO
This is a really different salmon pattie recipe, serve it with the ginger lime mayo. It's sensational. This also freezes well and can be cooked over medium flame on stove top when still frozen, doesnt fall apart
Provided by Sierrah3
Categories < 30 Mins
Time 26m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- peel and slice sweet potatoes and place on microwave safe plate with 1 tbspn water, cover and cook on high for approx 7mins or until tender. allow to cool slightly and mash with a fork.
- place salmon in a large bowl. Add chilli sauce, finely chopped onion and mashed sweet potato. mix well. Divide mixture into equal sized portions.
- beat eggs, and place eggs on one plate, flour on another plate, and breadcrumbs on last plate.
- Shape portions into patties, then coat in flour, then egg, then the breadcrumbs. Place in refridgerator for at least 30mins to chill, or freeze them.
- Combine mayonnaise, lime juice and finely grated ginger in a small bowl.
- Heat oil in a large pan over medium heat. Cook patties 2 - 3 minutes on each side or until golden. Drain on paper towels. Serve with the ginger lime mayo.
Nutrition Facts : Calories 471.8, Fat 14.5, SaturatedFat 2.7, Cholesterol 159.7, Sodium 591.6, Carbohydrate 52.8, Fiber 5.8, Sugar 8.3, Protein 30.8
SALMON AND SWEET POTATO PATTIES
This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
- Preheat oven to 180C (fan forced).
- Line 2 baking sheets with baking paper.
- Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
- Divide the mix into 16 equal portions and shape into patties.
- Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
- Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
- TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
- TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.
POTATO'N SALMON CAKES
Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 cakes
Number Of Ingredients 9
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 AND SPINACH PATTIES WITH GARLICKY DILL CREAM
These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu. The secret to their soft and creamy texture? Mashed potatoes, of course. So here is a graceful dish that gives you a way to use leftover mashed potatoes by combining them with salmon and spinach and giving them a bread-crumb coating. They end up golden and crunchy and absolutely bursting with salmon.
Provided by Melissa Clark
Categories lunch, main course
Time 1h15m
Yield 12 patties
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
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.
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