 | | Directions |
- If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact)
- Break salmon into flakes and mix with mashed potato.
- In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties.
- Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 cups cooked salmon, or one 15 oz. can |
| - | | 1 cup mashed potatoes, left over or freshly made |
| - | | 1 egg |
| - | | 2 tablespoons finely chopped onion |
| - | | 1/4 cup finely chopped parsley |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon Dijon mustard or spicy brown mustard |
| - | | 1 tablespoon butter or olive oil (more if cooking in several batches) |
| - | | lemon wedges (optional) |
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