By Melissa Clark
- Total Time
- 45 minutes plus at least 30 minutes' chilling
- Rating
- 4(289)
- Notes
- Read community notes
These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu. The secret to their soft and creamy texture? Mashed potatoes, of course. So here is a graceful dish that gives you a way to use leftover mashed potatoes by combining them with salmon and spinach and giving them a bread-crumb coating. They end up golden and crunchy and absolutely bursting with salmon.
Featured in: A GOOD APPETITE; Almost Heaven: Leftover Mashed Potatoes, Uplifted
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Ingredients
Yield:12 patties
- 10ounces frozen chopped spinach, thawed
- 2cups mashed potatoes, chilled
- 8ounces cooked salmon fillet, flaked
- 2½cups panko or bread crumbs
- 4large eggs
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- ¾cup all-purpose flour
- 2garlic cloves, finely chopped
- ½teaspoon salt, more to taste
- 1cup sour cream or Greek yogurt
- ¼cup chopped fresh dill
- Freshly ground black pepper, to taste
- Olive or vegetable oil for frying
For the Potato Salmon Patties
For the Garlicky Dill Cream
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
261 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 12 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
Step
2
Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
Form spinach mixture into 3-inch patties, about ¾-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
Step
4
Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
Step
5
Heat ¼-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Ratings
4
out of 5
289
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Cooking Notes
Bri
I am from salmon country, and we make these a lot but using a 1:1 ratio of salmon to mashed potato, and adding half a grated onion (or finely chopped green onion) to the mix. Skip the spinach (serve it wilted on the side) and you have a dish kids devour.
Cherylrose
can canned salmon be used?
fcar
Of course bake at temp. around 400 to 425 spray or coat with oil - If you have convection oven this would make them even crisper. I bake my breaded cutlets and they are always good and crispy.
Sally
I used swiss chard, canned salmon, and a pouch of instant mashed potatoes, (using the juice drained from the salmon as part of the liquid so as not waste any of the flavor!), so this was a pantry shelf meal, with no leftovers required. It turned out as well as when I had leftover fresh salmon, but was substantially more economical. I'm looking forward to leftovers served as tacos, with lime and chipotle sauce added to the dill creme.
Nalini
Can you bake it instead of frying it, and still have a crispy outside?
Bri
Freeze uncooked patties flat on a tray, then package for longer term storage with wax or parchment paper between layers. Thaw slowly in the fridge then shallow fry. They are a little more crumbly but work fine!
Leslie
These are terrific. I added a little mayo, and chopped capers to the sauce. Adds a little tartness. Cooling in frig is a must do.
Deborah VC
I made these, with the addition of chopped capers, and they were very good. I do think the potatoes mute the salmon-taste a bit which is fine - just not as salmony as other salmon patties tend to be. Very easy to make and be sure to chill them before cooking. Frying, as always, is a bit messy so I'll try the convection oven next time.
Brian
These are terrific!
Do you think I could safely freeze after step 3 for later use?
Would love to make in bulk
Thanks!
Mary
Made these with leftover garlic mashed russets and sweet potatoes that we combine with a little olive oil, parm, and season with rosemary. YUM. Just remember to allow chilling time.
Pierre
Used this as a 'master' recipe as I agree with the use of eggs and panko in the mixture itself. Also many recipes don't use potatoes and I thought this was essential especially as I used canned salmon (which worked very well). I think the seasoning could be upped a notch, although the dill cream was perfect with the dish. Maybe a little lemon zest and some cayenne? Thanks for the inspiration!
adrienne rourke
Yes skip the spinach add shallots. Wrap each burger in cling wrap and foil place in freezer bags. I have done this tuna burgers also.
Alice Kaiser
used canned mackerel. Good!
Timothy
I cooked this recipe as written and loved it, my husband liked it as well and in general he doesn't like seafood. I'll make this again for sure!
Pam
I was looking for a recipe for leftover salmon. Didn't have regular potatoes, so I used sweet potatoes. Didn't have spinach, so I used kale. Wow! Will definitely be making this one again!
Katherine
Delicious! One clove of raw garlic is plenty! Two is too hot. Otherwise very good y use leftover salmon and potatoes.
met
Added capers, lemon zest, and some cayenne to add more flavor. Was not a fan of the yogurt dill sauce--prefer a pungent homemade co*cktail sauce with these!
PJ
I've made these now many times, and it's a household favorite. To make them gluten free, i use oats in the mix, and grind rolled oats in the food processor to roll the cakes in. I've used salmon, and also yellow fin- I think it works for whatever fish you have left over. They also freeze well.
Jude
Agree with others that it was bland. Will add Worcestershire and lemon (maybe tarragon?) next time. Was a bit dry so might take the suggestion to add some mayo. I baked instead of frying b/c of the mess of frying. Was still crispy but probably would have been a better crisp if I had fried it. Great with a simple green salad.
Sara
I have made variations of this recipe several times, all very good. Today after reading more of the notes, I made it completely pantry-friendly: I used a 14.5 oz can of salmon with its liquid, a package of dried instant mashed potatoes, 2 eggs, a little chopped onion, salt & pepper; nuked a 10 oz bag of fresh spinach for 2 minutes, then squeezed dry and chopped, and added it. The 7 patties are chilling in the fridge and I plan to coat them in panko, brush with oil, and bake @425°.
Susie
Made this last night with leftover salmon. I didn’t add potatoes or spinach. Salmon patties require little more than eggs and breadcrumbs, and anything else good…green onion, celery, seasonings. A green salad accompanied the patty, and the meal was delicious.
PJ
I've made this as the recipe calls for, with salmon and spinach, but I just made it with leftover tuna steaks and chard, and it was super. I used rolled oats that I wiz up in the food processor instead of panko, for a GF version. I also didn't have dill, and used a small amount of lemon and cilantro for the sauce. Really, really good.
Ellen Tabor
I'm going to swap out the panko and flour and use matzah meal and make these for Passover. They look delicious.
Tracy
Really nice recipe. I added a small chopped shallot to the patties. Not being fresh dill season, for the sauce I used dried tarragon and a splash of lemon juice, and half mayo/half sour cream.
Erica
Hot smoked salmon in this recipe was a revelation!! Also deep fried them and they were amazing.
Karen
If it’s not fresh dill season, mayo with chopped preserved lemons is good too. This is a freestyle recipe, you can use any combo of green stuff. 1:1:1 ratio of veg to potato to canned salmon is great, the eggs hold anything together. Old Bay Seasoning sparks it up.
Courtney
Delicious, quick, and easy, and not too heavy. Used canned salmon per another's suggestion and some instant potatoes on hand (and left out the 2tsp salt). Paired with Samin Nosrat's 'Spinach-and-Cilantro Soup With Tahini and Lemon', which was the perfect pairing. Was able to make the potatoes early in the day and get them in the fridge in chill, and thawed my spinach in the microwave, squeezed it out, and left it to dry further on the cutting board. No rush to get both these and the soup done.
Tofu Chorizo
10 oz frozen spinach = 1 1/2 lb fresh spinach
YlNak
This is a good recipe! If using canned salmon.. Somehow the second time I made this, I ignored my gut feeling that 2 T. kosher salt seemed like a lot of salt, I am writing this after throwing out the mixture : (. I think I forgot the salt completely the first time and forgot that, haha.
Jennifer
Out of this world delicious. I made these exactly as specified in the recipe. Everyone loved them. The garlicky dill cream sauce was also a hit. I served with a NYT recipe for spinach feta orzo. Thanks for the easy and delicious recipe. We'll make this again soon.
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