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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. 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.
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