Ingredients:

  • 14 oz canned salmon, drained and flaked
  • 1.5 cups chilled mashed potatoes
  • 1/4 cup finely diced red onion
  • 1 large egg, beaten
  • 1/3 cup breadcrumbs
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. Drain the canned salmon thoroughly using a mesh strainer.
  2. Flake the salmon with a fork in a large bowl to keep some chunky pieces.
  3. Add the chilled mashed potatoes and diced red onion to the salmon.
  4. Gently fold the mixture together with a fork. Note: Don't over mix or you'll lose the texture.
  5. Stir in the beaten egg, breadcrumbs, and lemon juice.
  6. Mix in the garlic powder, parsley, salt, and pepper until the batter is tacky.
  7. Divide the mixture into 12 equal portions.
  8. Shape each portion into a disk about 1 inch thick.
  9. Heat olive oil in a skillet over medium heat.
  10. Sear for 4-5 minutes per side until the exterior is deep mahogany gold and edges are firm.