Salmon, Potato and Spinach Patties

It’s funny how despite the years that pass and the changes we all make to our diets, there are some foods we never give up. For me, one of those dishes is salmon latkes. Ed won’t eat them. This is a solo thing. Salmon latkes were also my Mom’s favorite go-to dish (red canned salmon, she insisted). She made them for herself. My Dad didn’t wouldn’t eat them.  When April comes I think about salmon latkes more because it’s the month my mom passed away and yahrzeits always conjure memories, don’t they? So I have been thinking salmon latkes lately. Unlike my mom, I can’t let a recipe go without thinking about how I could change it. How many salmon latke variations can I create? Well, not as many as banana bread, but when you’ve got leftover (or canned) salmon, there’s a lot you can do with it.  Here’s the latest version. It’s a good dish for Passover either to replace gefilte fish as a fish course at a Seder, or for lunch or even dinner (make larger burger-type patties).                                                                                                                                  Salmon, Potato and Spinach Patties   1 pound Yukon Gold potatoes 12 ounces cooked salmon 1 cup packed baby spinach leaves, washed, dried and coarsely chopped 2 large eggs 1/2 cup matzo meal 2 chopped scallions 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro salt and freshly ground black pepper to taste 1/4 cup matzo meal vegetable oil     Peel the potatoes, cut them into chunks and cook them in lightly salted boiling water for about 15 minutes or until tender. Drain and place in a bowl. Mash the potatoes with a fork. Add the salmon and spinach and mix the ingredients to distribute them evenly. Add the eggs, 1/2-cup matzo meal, scallions, lemon juice, parsley, cilantro and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape the mixture into 16-20 small patties. Press the patties into the remaining 1/4-cup matzo meal, to coat both sides. Heat about 1/4-inch vegetable oil in a large sauté pan over medium heat. Fry the patties for 2-3 minutes per side or until golden brown and crispy. Serve 2 patties per person.   Makes 8-10 first course servings

It’s funny how despite the years that pass and the changes we all make to our diets, there are some foods we never give up. For me, one of those dishes is salmon latkes. Ed won’t eat them. This is a solo thing.

Salmon latkes were also my Mom’s favorite go-to dish (red canned salmon, she insisted). She made them for herself. My Dad didn’t wouldn’t eat them. 

When April comes I think about salmon latkes more because it’s the month my mom passed away and yahrzeits always conjure memories, don’t they?

So I have been thinking salmon latkes lately.

Unlike my mom, I can’t let a recipe go without thinking about how I could change it. How many salmon latke variations can I create?

Well, not as many as banana bread, but when you’ve got leftover (or canned) salmon, there’s a lot you can do with it. 

Here’s the latest version. It’s a good dish for Passover either to replace gefilte fish as a fish course at a Seder, or for lunch or even dinner (make larger burger-type patties).                                                                                                                                 

Salmon, Potato and Spinach Patties

 

1 pound Yukon Gold potatoes

12 ounces cooked salmon

1 cup packed baby spinach leaves, washed, dried and coarsely chopped

2 large eggs

1/2 cup matzo meal

2 chopped scallions

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

salt and freshly ground black pepper to taste

1/4 cup matzo meal

vegetable oil

 

 

Peel the potatoes, cut them into chunks and cook them in lightly salted boiling water for about 15 minutes or until tender. Drain and place in a bowl. Mash the potatoes with a fork. Add the salmon and spinach and mix the ingredients to distribute them evenly. Add the eggs, 1/2-cup matzo meal, scallions, lemon juice, parsley, cilantro and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape the mixture into 16-20 small patties. Press the patties into the remaining 1/4-cup matzo meal, to coat both sides. Heat about 1/4-inch vegetable oil in a large sauté pan over medium heat. Fry the patties for 2-3 minutes per side or until golden brown and crispy. Serve 2 patties per person.

 

Makes 8-10 first course servings