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Potato, Salmon and Spinach Patties with Garlicky Dill Cream


Today's recipe is  the perfect way to deal with leftover mashed potatoes... and the other ingredients elevate the humble spud into a healthier realm.

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
Adapted from the November 19, 2008 edition ofThe New York Times.

Prep and cook time 45 minutes 
Chill time at least 30 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.

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Vitalchoice.com is my favorite source for wild Alaskan salmon, sablefish, sardines, and other fish rich in omega-3s... I can't tell you how many messages I get from people thanking me for recommending Vital Choice.
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Simply put Vital Choice offers the best seafood and related products available. We have always recommended Vital Choice to clients, friends, and family. As health practitioners we value the sustainable practices and trust this company implicitly!
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Unlike anything you've seen from the grocery store…I recommend Vital Choice—my personal favorite for delicious, fresh, healthy, and completely safe canned tuna and salmon.
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Vital Box captures the fresh-caught quality of succulent, sustainably harvested Alaskan salmon and northwest Pacific seafood by cleaning and flash-freezing it within hours of harvest.
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I love the stellar quality of Vital Choice salmon! I've been recommending Vital Choice Seafood for many years now.
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Vital choice has never disappointed. Love every item I get... since eating your food, my hair, skin, and energy revitalized from clean fish and meats… it’s ALL great. Never a problem with the food arriving in great condition.
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