Potato and Salmon Patties

Potato and Salmon PattiesThis is a tasty lunch that we enjoy as often as we can. Leftover mashed potatoes combined with wild caught canned salmon and an egg or two to hold it all together makes a super easy and delicious patty.  These are great fresh out of the pan or served cold making them packed lunch friendly.

I hesitate to call this a recipe since it is really just mixing a few things together and calling it good.  I’ve never measured the amount of leftover potatoes I’ve had but my guess would be anywhere from 2 to 4 cups.  Then I add in either 1 small can of salmon (7.5 ounce) or 1 large can of salmon (15 ounce) depending on how much salmon I believe the potatoes need or my mood of the day.  I crush the bones in the salmon and remove most of the skin –I tend to leave the white skin and remove the silvery skin.  I usually start with one beaten egg and see how that looks.  If it still seems kind of dry I’ll ad another egg. The egg is a binder (and extra protein). You want your mixture to be moist enough to hold together but not liquid.  How many eggs you’ll end up needing will depend on how creamy (wet) your potatoes started off.  You’ll want to add some salt and pepper. Again, think about how much flavor your original potatoes had. One of my girls tends to make her potatoes on the salty side when she mashes for me the other leaves them on the bland side.  Depending on who made the original potatoes I add more or less salt to the patties.  For the pepper I usually just sprinkle some in and call it good.

 

The Method

Leftover mashed potatoes
can of salmon (small or large)
an egg or two
Salt and pepper
Ghee, coconut oil or other healthy fat for frying

Heat a cast iron or other skillet over medium heat. Combine mashed potatoes and salmon. Stir in egg(s) and add salt and pepper.  Add a generous amount of ghee or other fat to the skillet.  Form mixture into small patties and put immediately in skillet.  Let cook 4 or 5 minutes on first side. Carefully turn patty and cook an additional couple of minutes on second side.

 

When serving hot we top with sour cream, clabber cheese, or something similar.  When cold they hold together pretty well and can be something like a finger food, if desired.

 

What is your favorite use for leftover mashed potatoes?

 

 

 

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