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We liked it with sautéed green cabbage (add some caraway seeds while cooking), which fits the Scandinavian orientation of the salmon patties very well.
Potato, Salmon and Spinach Patties with Garlicky Dill Cream
Prep and cook time 45 minutes
Makes 12 patties
Potato Salmon patty ingredients
10 oz chopped spinach
2 cups mashed potatoes, chilled
8 oz of cooked wild Alaskan Salmon fillet, flaked, or a large can of skinless-boneless canned Wild Red sockeye Salmon, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoon sea salt
1 teaspoon organic black pepper
3/4 cup all-purpose flour
Garlicky Dill Cream ingredients
2 garlic cloves, finely chopped
1/2 teaspoon sea salt, or more to taste
1 cup light sour cream
1/4 cup chopped fresh dill or 1 tablespoon organic dried dill
2 tablespoons canned horseradish (optional)
Organic black pepper, to taste
Organic extra virgin olive oil for frying
- 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.
- 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.
- 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.
- 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.
- 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.