Potato, Salmon and Spinach Patties With Garlicky Dill Cream Recipe

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.

No additional tips available.

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

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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.

Potato, Salmon and Spinach Patties With Garlicky Dill Cream

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