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Salmon Potato Cakes

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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

Details

Preparation

Step 1

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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