Fresh Salmon Patties

Ready, Set, Cook! Special Edition Contest Entry. Easy make-ahead salmon patties are perfect for busy weeknights. I like to make several and freeze them. Last weekend we went to Yosemite and cooked them up on a camp stove. I served them on whole wheat buns with a home made tarter sauce. Simple, lots of flavor and nutritious.

• Ready In: 35 mins
• Serves: 3-4
• Yields: 6-8 salmon patties

Ingredients

• 1  lb  fresh salmon fillet, chopped small
• 3  tablespoons olive oil
• 3  green onions, sliced
• 1  small red bell pepper, chopped small
• 2  garlic cloves, minced (1 teaspoon)
• 1  cup  Simply Potatoes Traditional Mashed Potatoes
• 1⁄4 cup sun-dried tomato, snip with kitchen scissors into small pieces
• 1  egg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon lemon pepper
• 1  cup panko breadcrumbs

Directions

1. Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.