3-4 medium sized boiled potatoes
2 tablespoons milk
1 large tablespoon butter
7 1/2 ounce can of salmon (wild sockeye salmon is very good)
sea salt and pepper
2 tablespoons all purpose flour
4 tablespoons dried crushed breadcrumbs
1/2 cup vegetable oil
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Mash the boiled potatoes with the milk and butter.
Drain the canned salmon and discard any bones & skin.
Mash the salmon and add to the potatoes.
Squeeze one lemon with a lemon squeezer and add to the salmon.
Add seasoning to taste.
Stir in one of the eggs to bind.
Lightly beat the remaining egg.
Spread the flour and dried bread crumbs on separate plates.
Divide salmon into 8 and shape into flattened patties.
Dip first in flour, then egg, then coat with dried breadcrumbs.
Heat oil in frying pan.
Add patties and fry for 5 minutes on each side until crisp and golden.
Remove from pan and arrange on a serving plate over steamed baby spinach.
Garnish with bite sized tomatoes and fresh lemon.
These salmon patties are also fantastic made into burgers for those looking for a meat alternative.