Ingredients Jump to Instructions ↓

  1. 2 cups cooked salmon, or one

  2. 15 oz. can - 1 cup mashed potatoes, left over or freshly made -

  3. 1 egg -

  4. 2 tablespoons finely chopped onion -

  5. 1/4 cup finely chopped parsley -

  6. 1/4 teaspoon salt -

  7. 1 tablespoon Dijon mustard or spicy brown mustard -

  8. 1 tablespoon butter or olive oil (more if cooking in several batches) lemon wedges

Instructions Jump to Ingredients ↑

  1. If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact) Break salmon into flakes and mix with mashed potato. In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties. Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.


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