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 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.
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, 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
POTATO, SALMON AND SPINACH PATTIES WITH GARLICKY DILL CREAM
Yield 12 patties
Number Of Ingredients 16
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. 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.
FRIED POTATO SALMON PATTIES
I grew up on fried potato patties and salmon patties and I fix those all the time. One day I decided to combine the two and this recipe is the end result. Absolutely delicious, the whole family loved them.
Provided by Janet Crow
Categories Other Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. Combine all the ingredients in a bowl. Heat about 1/4" of oil in a skillet. Drop the mixture by spoonfuls and slightly flatten out. Cook till golden brown on both sides, about 2-3 minutes per side. Drain on a paper sack or paper towel lined plate. Approx. 14-16 patties.
SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE
This is a variation on the classic salmon patty. I know there are a lot of recipes out there for these but this is worth a try, the lime mayonnaise may really be the thing that sets them apart. These are also great in a sandwich with the mayonnaise to keep it from being too dry. (from Fast Food, my fave cookbook)
Provided by MellowMel
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
- Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
- Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
- Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.
Nutrition Facts : Calories 758.3, Fat 45.9, SaturatedFat 7, Cholesterol 114.5, Sodium 838, Carbohydrate 56.9, Fiber 4.4, Sugar 8.4, Protein 31.1
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
SEAFOOD ESSENTIALS: SWEET POTATO SALMON PATTIES
I made these sweet-potato salmon patties the other evening and they were really good. Really not much of a fuss to assemble... Pretty much easy/peasy. I tried them three ways: One by themselves with a good dipping sauce, on a bed of wild rice, and finally as a stuffing for some brown button mushrooms. Yummy stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seafood
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- If you are looking for an excellent sauce to use with this recipe, look no further: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/seafood-fish-essentials-spicy-dill-sauce.html
- Gather your ingredients (mise en place).
- Wash and place the sweet potato in a 400f (205c) oven and bake until softened, about 40 - 45 minutes.
- When baking is complete lower the heat on the oven to 375f (190c).
- While it is baking, chop the bell pepper, and onion, then whisk the egg.
- After the sweet potato has cooled enough to handle, scoop out the flesh and mash in a mixing bowl.
- It should have a smooth consistency with little to no lumps... a few are okay.
- Add the bell pepper, onions, and egg, and combine.
- Add the salt and pepper, to taste, and mix to combine.
- Add the breadcrumbs 1 tablespoon at a time and combine until the mixture begins to firm up and resembles a thick peanut butter. Then add the salmon to the bowl and gently fold into the mixture.
- Take about 3 - 4 ounces (85 - 113g) roll into a ball, flatten into a disk about 1/2 inch (1.3cm), and place on a parchment-lined baking sheet.
- Place into the preheated oven and bake until patties are cooked and beginning to brown, about 25 - 30 minutes.
- PLATE/PRESENT
- Serve on their own with some dipping sauce, or as more of a meal, by laying them on a bed of white or wild rice. Enjoy.
- Keep the faith, and keep cooking.
POTATO SALMON PATTIES
If you have a non fish eater..I guarantee you can sneak this one in on them! And they will love it!
Provided by Laura Davis
Categories Fish
Time 25m
Number Of Ingredients 10
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.
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