Potato, Salmon and Spinach Patties With Garlicky Dill Cream Recipe (2024)

I am from salmon country, and we make these a lot but using a 1:1 ratio of salmon to mashed potato, and adding half a grated onion (or finely chopped green onion) to the mix. Skip the spinach (serve it wilted on the side) and you have a dish kids devour.

can canned salmon be used?

Of course bake at temp. around 400 to 425 spray or coat with oil - If you have convection oven this would make them even crisper. I bake my breaded cutlets and they are always good and crispy.

I used swiss chard, canned salmon, and a pouch of instant mashed potatoes, (using the juice drained from the salmon as part of the liquid so as not waste any of the flavor!), so this was a pantry shelf meal, with no leftovers required. It turned out as well as when I had leftover fresh salmon, but was substantially more economical. I'm looking forward to leftovers served as tacos, with lime and chipotle sauce added to the dill creme.

Can you bake it instead of frying it, and still have a crispy outside?

Freeze uncooked patties flat on a tray, then package for longer term storage with wax or parchment paper between layers. Thaw slowly in the fridge then shallow fry. They are a little more crumbly but work fine!

These are terrific. I added a little mayo, and chopped capers to the sauce. Adds a little tartness. Cooling in frig is a must do.

I made these, with the addition of chopped capers, and they were very good. I do think the potatoes mute the salmon-taste a bit which is fine - just not as salmony as other salmon patties tend to be. Very easy to make and be sure to chill them before cooking. Frying, as always, is a bit messy so I'll try the convection oven next time.

Made these with leftover garlic mashed russets and sweet potatoes that we combine with a little olive oil, parm, and season with rosemary. YUM. Just remember to allow chilling time.

Used this as a 'master' recipe as I agree with the use of eggs and panko in the mixture itself. Also many recipes don't use potatoes and I thought this was essential especially as I used canned salmon (which worked very well). I think the seasoning could be upped a notch, although the dill cream was perfect with the dish. Maybe a little lemon zest and some cayenne? Thanks for the inspiration!

Yes skip the spinach add shallots. Wrap each burger in cling wrap and foil place in freezer bags. I have done this tuna burgers also.

used canned mackerel. Good!

I cooked this recipe as written and loved it, my husband liked it as well and in general he doesn't like seafood. I'll make this again for sure!

I was looking for a recipe for leftover salmon. Didn't have regular potatoes, so I used sweet potatoes. Didn't have spinach, so I used kale. Wow! Will definitely be making this one again!

These were so good! We used tartar sauce. Otherwise, they were prepared exactly as written, and because of the 4" snow, I cooled them outside on my picnic table. Who can fit a sheet pan into their refrigerator anyway?

Delicious! One clove of raw garlic is plenty! Two is too hot. Otherwise very good y use leftover salmon and potatoes.

Added capers, lemon zest, and some cayenne to add more flavor. Was not a fan of the yogurt dill sauce--prefer a pungent homemade co*cktail sauce with these!

I've made these now many times, and it's a household favorite. To make them gluten free, i use oats in the mix, and grind rolled oats in the food processor to roll the cakes in. I've used salmon, and also yellow fin- I think it works for whatever fish you have left over. They also freeze well.

Agree with others that it was bland. Will add Worcestershire and lemon (maybe tarragon?) next time. Was a bit dry so might take the suggestion to add some mayo. I baked instead of frying b/c of the mess of frying. Was still crispy but probably would have been a better crisp if I had fried it. Great with a simple green salad.

I have made variations of this recipe several times, all very good. Today after reading more of the notes, I made it completely pantry-friendly: I used a 14.5 oz can of salmon with its liquid, a package of dried instant mashed potatoes, 2 eggs, a little chopped onion, salt & pepper; nuked a 10 oz bag of fresh spinach for 2 minutes, then squeezed dry and chopped, and added it. The 7 patties are chilling in the fridge and I plan to coat them in panko, brush with oil, and bake @425°.

Made this last night with leftover salmon. I didn’t add potatoes or spinach. Salmon patties require little more than eggs and breadcrumbs, and anything else good…green onion, celery, seasonings. A green salad accompanied the patty, and the meal was delicious.

I've made this as the recipe calls for, with salmon and spinach, but I just made it with leftover tuna steaks and chard, and it was super. I used rolled oats that I wiz up in the food processor instead of panko, for a GF version. I also didn't have dill, and used a small amount of lemon and cilantro for the sauce. Really, really good.

I'm going to swap out the panko and flour and use matzah meal and make these for Passover. They look delicious.

Really nice recipe. I added a small chopped shallot to the patties. Not being fresh dill season, for the sauce I used dried tarragon and a splash of lemon juice, and half mayo/half sour cream.

Hot smoked salmon in this recipe was a revelation!! Also deep fried them and they were amazing.

If it’s not fresh dill season, mayo with chopped preserved lemons is good too. This is a freestyle recipe, you can use any combo of green stuff. 1:1:1 ratio of veg to potato to canned salmon is great, the eggs hold anything together. Old Bay Seasoning sparks it up.

Delicious, quick, and easy, and not too heavy. Used canned salmon per another's suggestion and some instant potatoes on hand (and left out the 2tsp salt). Paired with Samin Nosrat's 'Spinach-and-Cilantro Soup With Tahini and Lemon', which was the perfect pairing. Was able to make the potatoes early in the day and get them in the fridge in chill, and thawed my spinach in the microwave, squeezed it out, and left it to dry further on the cutting board. No rush to get both these and the soup done.

10 oz frozen spinach = 1 1/2 lb fresh spinach

This is a good recipe! If using canned salmon.. Somehow the second time I made this, I ignored my gut feeling that 2 T. kosher salt seemed like a lot of salt, I am writing this after throwing out the mixture : (. I think I forgot the salt completely the first time and forgot that, haha.