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red salmon cold mashed potatoes unsalted butter matzo meal egg yellow onion white pepper salt Fresh lemon zest vegetable oil
Viewed: 114 - Published at: 9 years agoIngredients
- 14 3/4 ounces canned red salmon
- 1 1/2 cups cold mashed potatoes (no gravy,pls)
- 2 tablespoons unsalted butter, room temp., divided
- 1/4 cup matzo meal (can use cracker meal)
- 1 egg, slightly beaten
- 1/2 yellow onion, finely grated (optional)
- 1/4 teaspoon white pepper
- 1/4 - 1/2 teaspoon salt (I use salt substitute)
- 1/2 teaspoon fresh lemon zest (fresh is important)
- 2 tablespoons light vegetable oil
Method
- Drain and remove skin from salmon, leave bones.
- Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
- Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
- Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
- Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
- Fry four patties at a time til golden brown on both sides.
- Add rest of butter and 1 tbsp oil. Repeat.
- These are good either hot or cold.
