Crispy Salmon Potato Pancakes
Submitted by ccc
Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsWhere salmon cakes and potato latkes meet, good things happen.
Flaked canned salmon gets mixed with freshly grated russet potatoes, shredded carrots, eggs, and just enough flour to hold it all together. Pan-fry them until the edges go deep golden and crispy while the centers stay tender and flaky.
Make small ones for the kids with a side of applesauce. Go bigger for the adults and top with sour cream mixed with horseradish. Everyone wins.
Kitchen Tips
- Squeeze the grated potatoes dry in a clean towel before mixing. Excess moisture is the enemy of a crispy pancake.
- Use the large holes on a box grater for the potatoes. Fine shreds turn mushy when cooked.
- Medium-high heat and enough oil to coat the pan. These need a proper fry, not a gentle saute.
- Don’t press them flat in the pan. Let them be about ½ inch thick for the best crispy-outside, fluffy-inside ratio.
Ingredients
Directions
Brown and crispy potatoes are everyone’s favorite.
Make small pancakes for the kids and garnish with a sweet and familiar ingredient such as applesauce.
Sour cream mixed with horseradish makes these irresistible for the adults at your table.
Drain and flake salmon.
Peel potatoes and grate using large holes of a cheese grater.
Combine salmon and grated potatoes with remaining ingredients except vegetable oil and applesauce.
Mix well. Heat vegetable oil in a large non-stick pan over medium-high heat.
Fry in heated skillet for 3 minutes on each side or until crisp golden brown.
Serve with applesauce.
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