Mini Idaho® Potato & Salmon Pancakes

Ingredients:

  • 1 egg
  • 2 cups instant Mashed Idaho® potatoes, prepared according to package directions and cooled
  • ½ cup shallots or onions, finely chopped 
  • 1 teaspoon olive oil + more for frying
  • 1 stalk celery, finely chopped (½ cup pieces)
  • 1 carrot, peeled and shredded (½ cup shreds)
  • 6 ½-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
  • Optional garnishes: yogurt, sour cream, chopped green onions or scallions, crème fraîche, salmon roe

Directions:

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

Yield: 26 mini pancakes

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

Share this Recipe

You Might Also Like

Pan Seared Scallop BLT

Pan Seared Scallop BLT

Warm Potato Tarts With Smoked Salmon And Dill Créme Frache

Warm Potato Tarts With Smoked Salmon And Dill Créme Frache

Potato Rock Shrimp Cakes with Fresh Mango Fruit Salsa

Potato Rock Shrimp Cakes with Fresh Mango Fruit Salsa

Ask Spuddy Image