This salmon patty recipe is so easy to prepare, quick to cook, and delicious to eat! Just 4 ingredients! Just make sure to thaw the spinach and hash browns beforehand.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Ingredients
15ozcanned salmon, well drained
5ozfrozen spinach, thawed
3cupsfrozen shredded hash brown potatoes, thawed
4eggs, beaten
1 ½teaspoonkosher salt, use less if your hash browns have added salt
freshly ground black pepper, to taste
2tablespoonsolive oil, or other cooking oil
Instructions
Squeeze water from spinach. Drain the sanned salmon in a colander, squeezing out extra liquid with a spoon.
Combine spinach, hash browns and drained salmon in a large bowl, using a fork to flake the salmon.
Gently stir in eggs, salt, and pepper.
Heat a thin layer of oil in a skillet over medium heat.
Form salmon mixture into palm-sized patties and add to pan.
Saute over medium-low heat in batches, cooking for approximately 5-6 minutes on each side, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside and the inside is fully cooked.
Serve warm over a salad, in a burger or slider bun with some tartar sauce, or on their own.
Notes
Depending on the brand of frozen hash browns that you use, you may need to add more or less salt than recommended. Some frozen hash browns are pre-seasoned while others are not. The best way to make sure you've got the right amount is to make a small test patty before you cook the whole batch, or add the salt before the egg and give the mixture a taste.These salmon cakes are also great shaped into nuggets for kids.