Salmon Potato Cakes

Salmon Potato Cakes
Salmon Potato Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    oz fresh skinless salmon fillets

  • 2

    cups refrigerated sour cream and chive flavored mashed potatoes

  • 1/2

    cup seasoned fine dry bread crumbs

  • 3

    tablespoons snipped fresh dill

  • Nonstick cooking spray

  • 15 oz package mixed salad greens

  • 1/2

    cup bottled honey-Dijon salad dressing

Directions

Rinse and dry salmon. Place in 2-quart square microwave safe baking dish; cover with vented plastic. Micro cook on high for 2 1/2-3 1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl, combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3 1/2 inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3-4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.

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