Mini Idaho® Potato & Salmon Pancakes

Mini Idaho® Potato & Salmon Pancakes

Yield: 26 mini pancakes

Ingredients:

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.