Mini Idaho® Potato & Salmon Pancakes

Ingredients:

  • 2 cups Instant Mashed Idaho Potatoes, prepared according to package directions and cooled
  • 1 egg
  • 1 tablespoon olive oil
  • Additional oil for frying
  • 1/2 cup finely chopped shallots or onions
  • 1 stalk celery, finely chopped (1/2 cup pieces)
  • 1 carrot, peeled and shredded (1/2 cup shreds)
  • 6 1/2-ounce can boneless, skinless salmon, drained, OR 4 ounces smoked salmon, chopped, OR 4 ounces cooked salmon, flaked
  • Salt and pepper
  • 1 cup seasoned breadcrumbs

Directions:

  1. In medium mixing bowl, stir egg into mashed potatoes; set aside.
  2. In a medium skillet over medium heat, sauté shallots in 1 teaspoon olive oil 2 minutes, or until shallots begin to brown. Add celery and cook another minute. Remove from heat and add vegetables to potato mixture. Add carrots and salmon to potatoes. Season to taste; chill.
  3. When thoroughly chilled, form small patties using 2 tablespoons of potato breadcrumbs each.
  4. Heat 2 tablespoons olive oil in large, heavy skillet over medium-high heat. When oil is hot (not smoking), cook patties in several batches, 3 - 4 minutes, or until well browned on each side.
  5. Serve with plain yogurt or sour cream and chopped green onions (or scallions) or, for a more elegant presentation, top with cream fraiche and salmon roe.
Print Recipe

Yield: 26 mini pancakes

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

Share this Recipe

You Might Also Like

Cheddar Potato Noodle Cakes

Cheddar Potato Noodle Cakes

Idaho® Potato Candy Spiders

Idaho® Potato Candy Spiders

Cuban Pork Hash

Cuban Pork Hash