Salmon Scallion Mashed Potato Cakes Sp5 Recipes

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POTATO-SALMON BAKE



Potato-Salmon Bake image

Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.

Provided by Tara Bench

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3/4 cup panko breadcrumbs
3 tablespoons roughly chopped fresh dill, plus more for garnish
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted, plus more for the dish
2 1/2 pounds assorted potatoes, such as sweet potatoes, small Yukon Golds or small red potatoes, unpeeled and sliced 3/8-inch thick
1 1/4 cups crumbled feta (about 6 ounces)
1 1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth
1 1/4 pounds skinless salmon filet

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
  • Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
  • Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
  • Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SALMON-SCALLION MASHED POTATO CAKES #SP5



Salmon-Scallion Mashed Potato Cakes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix Easy to prepare, a delicious blend of flavors, and a perfect crunch from the panko breadcrumbs - these mashed potato cakes are the perfect choice for lunch or dinner. With all this great taste - you won't believe it's only 5 ingredients!

Provided by Vintage Kitchen

Categories     Lunch/Snacks

Time 1h

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 5

24 ounces package Simply Potatoes Sour Cream and Chive Mashed Potatoes
1 1/4 lbs skinless salmon fillet, cut into half-inch chunks
1 cup chopped scallion
2 large eggs, beaten
3 cups panko breadcrumbs

Steps:

  • Preheat oven to 350. Line a large sheet pan with parchment paper. Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
  • To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until all 8 are assembled.
  • Carefully dip each one in egg; fully-coat both sides, then dip both sides in panko breadcrumbs - adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.

Nutrition Facts : Calories 544.2, Fat 13, SaturatedFat 2.9, Cholesterol 158.4, Sodium 739, Carbohydrate 60.3, Fiber 4.3, Sugar 5.7, Protein 43.5

POTATO CAKES WITH SMOKED SALMON



Potato Cakes with Smoked Salmon image

I've done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there's always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 20m

Yield makes 30

Number Of Ingredients 10

3 eggs
1/2 cup full fat milk
2 spring onions/scallions finely sliced
2 tablespoons olive oil
3/4 cup smash/potato flakes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
About 10 ounces (300g) smoked salmon
Small bunch dill or packet

Steps:

  • In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
  • Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
  • Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
  • Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
  • Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
  • Decorate each salmon topped pancake with a tiny feather of dill.

SALMON-SCALLION MASHED POTATO CAKES #SP5



Salmon-Scallion Mashed Potato Cakes #SP5 image

A delicious, comforting, flavor-packed mini meal in a crunchy panko exterior! Easy to prepare, and baked - not fried - for an anytime nosh you can feel good about devouring.

Provided by Vintage Kitchen

Categories     Lunch/Snacks

Time 1h

Yield 8 salmon cakes, 4 serving(s)

Number Of Ingredients 5

24 ounces Simply Potatoes Sour Cream and Chive Mashed Potatoes
1 1/4 lbs skinless salmon fillet, cut into half-inch chunks
1 cup chopped scallion
2 large eggs, beaten
3 cups panko breadcrumbs

Steps:

  • Preheat oven to 350. Line a large sheet pan with parchment paper. Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
  • To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until ready to dip in egg.
  • Carefully dip each one in egg mixture; fully-coat both sides, then dip both sides in panko breadcrumbs - adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.

Nutrition Facts : Calories 544.2, Fat 13, SaturatedFat 2.9, Cholesterol 158.4, Sodium 739, Carbohydrate 60.3, Fiber 4.3, Sugar 5.7, Protein 43.5

POTATO'N SALMON CAKES



Potato'n Salmon Cakes image

Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 6 cakes

Number Of Ingredients 9

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

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.

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