Fast dinner on a dime
By Sari Huhtala
These salmon patties are an easy way to use up a surplus of mashed potatoes, and with a bit of sneaky nutrition sense, these patties become a go-to meal for moms with finicky kids, and partners. Plus, you can whip up it up in less than 10 minutes.
Ingredients
- 1 can of red sockeye salmon, drained (keep bones and skin for patties)
- 2 cups of mashed potatoes (or about 4 medium potatoes)
- 1 cup of cooked white pea beans (optional)
- 1 onion, minced
- ¼ cup gluten-free bread crumbs, spelt bread crumbs or oatbran
- Salt and pepper to taste
- Optional: chopped fresh dill, chives, and favourite herbs make a nice addition
Boil potatoes in water, drain completely and thoroughly mash (if leftover mashed potatoes aren’t available). Cool to at least room temperature. The mashed potatoes will be relatively thick, but necessary for shaping into patties if mashed potatoes haven’t been refrigerated overnight.
Mash beans, if using, eliminating any bean texture.
Combine all ingredients in a bowl. Mix well. Shape into either small hamburger patties, or rounded, slightly flattened salmon balls. Add a touch of your favourite healthy oil (coconut oil, grapeseed oil, butter) to a frying pan, heat pan at medium heat, and pan fry till golden and patties hold their shape. Enjoy!
