Shredded Potato Salmon Cakes Recipes

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Steps:

• In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Steps:

• For the Salmon breading:
• Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
• For the Lemon butter sauce:
• In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
• Plating procedure:
• Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

Steps:

• Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
• Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
• Drain on paper towels quickly before serving.
• Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Steps:

• Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.