Salmon-Potato Cakes
Sharon
ingredients
- 2 c frozen hashbrown potatoes, thawed
- 1/2 c finely chopped yellow onion
- 6-7 oz can salmon, squeezed dry and flaked with a fork
- 2 lg eggs,lightly beaten
- 2 T chopped fresh or 2 t dried dill
- 2 t Dijon mustard
- 1/2 t ground black pepper
- 1/4 t salt
- 1/4 c unflavored dry bread crumbs
- 2 T extra-virgin olive oil
- 1/4 c sour cream
directions
- 1
In a large bowl, combine the thawed hashbrowns with the onion. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, mix well. Form the mixture into patties, then roll them in the breadcrumbs to coat.
- 2
In a large skillet over medium high, heat the oil. If necessary, use half the oil and cook the patties in batches. Place the patties in the pan and cook until well browned and heated through. 2-3 min per side. Serve topped with sour cream.
Source: Nancy
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