Imagine biting into a golden, crispy pancake that perfectly blends the rich, flaky texture of salmon with creamy, comforting mashed potatoes. These Crispy Salmon Potato Pancakes are not just a meal—they're a culinary adventure that transforms simple ingredients into an irresistible dish that will have your family and friends begging for seconds! Whether you're looking for a quick weeknight dinner or an impressive brunch option, these pancakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can salmon, drained and flaked
- 2 cups mashed potatoes
- 1/2 cup onion, finely chopped
- 1/4 cup flour
- 1 egg, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare all ingredients by draining the salmon thoroughly and flaking it into small pieces using a fork.
- In a large mixing bowl, combine the flaked salmon, mashed potatoes, finely chopped onion, beaten egg, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Use your hands or a large spoon to form the mixture into compact patties, approximately 3 inches in diameter and 1/2 inch thick. Ensure the patties are firmly pressed to prevent falling apart during cooking.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough oil to create a thin, even layer across the bottom of the pan.
- Carefully place the salmon potato pancakes into the hot oil, cooking for 4-5 minutes on each side until they develop a golden-brown, crispy exterior.
- Use a spatula to gently flip the pancakes, being careful not to break them. Press down slightly with the spatula to ensure even browning.
- Remove the pancakes from the pan and place them on a paper towel-lined plate to drain excess oil and maintain crispiness.
- Let the pancakes rest for 2-3 minutes before serving to allow them to set and cool slightly.
- Serve hot, optionally garnished with fresh herbs like chopped chives or parsley, and accompanied by a side of sour cream or lemon wedges.
Tips
- Drain the salmon thoroughly to prevent soggy pancakes. Pat it dry with paper towels for extra crispiness.
- Use cold mashed potatoes for better binding and easier patty formation.
- Make sure your oil is hot enough (around 350°F) before adding pancakes to ensure a crispy exterior.
- Don't overcrowd the pan—cook pancakes in batches to maintain high heat and prevent steaming.
- For extra flavor, consider adding herbs like dill or chives to the mixture.
- If the mixture seems too wet, add a bit more flour to help the patties hold together.
- Use a cast-iron skillet for the most even and crispy browning.
- Let the pancakes rest briefly after cooking to help them set and maintain their shape.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
