This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can't believe not having made it before now. Plus, it was tasty and very economical. At some point during the week we always end up with leftover potatoes in the fridge - such a great way to use them up. Although, not sure how mashed potatoes would work in this recipe as these were pretty delicate, so make sure the pan is good and hot and cook a good 7 minutes per side.
1 rounded cup mashed leftover large baked potato
1 213 gram can wild salmon, drained bones removed
1 egg - whisk with a fork
2 green onions, diced, or 1 large green onion
1/2 tsp. dried dill - or more to taste
1/4 tsp. Old Bay Seasoning
2 Tblsp. mayonnaise
Extra Virgin Olive Oil - for frying
In a medium sized bowl combine the mashed potatoes and drained salmon. Use a fork to break it all up mixing together. Add the rest of the ingredients - mix. Shape into patties, cover in plastic wrap and refrigerate 15-30 minutes.
Heat up a non stick pan with a good drizzle of EVOO on medium high heat. Once good and hot, cook each side about 7 minutes. (turning the salmon cake 1/2 way around in the pan to cook evenly to a nice golden brown) Serve hot with any other vegetable side dish or a salad. Can also be served with tartar sauce or pesto sauce. Super easy, super quick, and an inexpensive meal all in one!