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Potato, Salmon and Spinach Patties With Garlicky Dill Cream

These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu. The secret to their soft and creamy texture? Mashed potatoes, of course. So here is a graceful dish that gives you a way to use leftover mashed potatoes by combining them with salmon and spinach and giving them a bread-crumb coating. They end up golden and crunchy and absolutely bursting with salmon.

Ingredients

FOR THE POTATO SALMON PATTIES:

  • 10 ounces frozen chopped spinach, thawed
  • 2 cups mashed potatoes, chilled
  • 8 ounces cooked salmon fillet, flaked
  • 2 ½ cups panko or bread crumbs
  • 4 large eggs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup all-purpose flour

FOR THE GARLICKY DILL CREAM:

  • 2 garlic cloves, finely chopped
  • ½ teaspoon salt, more to taste
  • 1 cup sour cream or Greek yogurt
  • ¼ cup chopped fresh dill
  • Freshly ground black pepper, to taste
  • Olive or vegetable oil for frying
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      400 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 86 milligrams cholesterol; 677 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 patties

Preparation

  1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
  2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
  3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
  4. 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. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
  5. 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. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

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