Potato, Salmon and Spinach Patties With Garlicky Di

Name: Potato, Salmon and Spinach Patties With Garlicky Dill Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen chopped spinach, thawed; 2 cups mashed potatoes, chilled; 8 ounces cooked salmon fillet, flaked; 2 1/2 cups panko or bread crumbs; 4 large eggs; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3/4 cup all-purpose flour; 2 garlic cloves, finely chopped; 1/2 teaspoon salt, more to taste; 1 cup sour cream or Greek yogurt; 1/4 cup chopped fresh dill; Freshly ground black pepper, to taste; Olive or vegetable oil for frying

Servings: persons

10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying

1
Squeeze as much water from spinach as possible.
2
Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
3
Place remaining bread crumbs in a wide, shallow bowl.
4
Place remaining eggs in a second bowl and beat lightly.
5
Place flour in a third bowl.
6
Form spinach mixture into 3-inch patties, about 3/4-inch thick.
7
Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl.
8
Coat evenly with panko crumbs.
9
Transfer patties to a large baking sheet.
10
Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
11
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.
12
Stir it into the sour cream or yogurt.
13
Add dill and pepper.
14
Taste and adjust seasonings, if necessary.
15
Chill until ready to serve.
16
Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil.
17
Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side.
18
Transfer to a paper towel-lined plate to drain.
19
Serve hot, with a dollop of dill cream.

807

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 ounces frozen chopped spinach, thawed, 2 cups mashed potatoes, chilled, 8 ounces cooked salmon fillet, flaked, 2 1/2 cups panko or bread crumbs, and more.

Yes, Potato, Salmon and Spinach Patties With Garlicky Dill Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Salmon and Spinach Patties With Garlicky Dill Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions