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“Ready, Set, Cook! Special Edition Contest Entry. Easy make-ahead salmon patties are perfect for busy weeknights. I like to make several and freeze them. Last weekend we went to Yosemite and cooked them up on a camp stove. I served them on whole wheat buns with a home made tarter sauce. Simple, lots of flavor and nutritious.”
READY IN:
35mins
SERVES:
3-4
YIELD:
6-8 salmon patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.

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