Salmon Potato Cakes

Submitted by jrtfan

"I haven't tried this yet, but it sure looks easy and tasty! Took it from our local newspaper, but couldn't find anything about where it came from originally. . ."

 

• Ready In: 26mins
• Ingredients: 11
• Yields: 8 patties
• Serves: 4

ingredients

• 2 cups frozen hash brown potatoes, thawed
• 1⁄2 cup onion, finely chopped
• 7 ounces salmon, drained and squeezed dry, flaked with a fork
• 2 large eggs, lightly beaten
• 2 tablespoons fresh dill, chopped
• 2 teaspoons Dijon mustard
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 1⁄4 cup breadcrumbs, unflavored
• 2 tablespoons extra virgin olive oil
• 1⁄4 cup sour cream

directions

1. In a large bowl, combine the thawed hash browns with the onion. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well.
2. Form the mixture into patties and roll in bread crumbs to coat.
3. Heat the oil in a large skillet over medium high heat.
4. Cook the patties until well browned and heated through, about 2 to 3 minutes per side.
5. Remove from pan and serve with sour cream.

Reviews

[Michele of Eagan]

Very good taste with this recipe and I'm giving this five stars based on my additions. I used a 15 oz can of Salmon, which was a better ratio to the two cups of hash browns and two eggs; it still made eight patties. I did not have fresh dill, so I used a tablespoon of dried. After coating the patties with the breadcrumbs I put them on a wax paper lined baking sheet and put them in the freezer for 20 minutes. I do this with crab cakes too and it keeps them from falling apart when placed in the pan. This recipe is definitely worth trying and I'll make it again.