The Pioneer Woman Tasty Kitchen
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Potato Crusted Salmon Patties with Creamy Horseradish Dill Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Crispy salmon cakes served with a creamy sauce.

Ingredients

  • ½ cups Light Mayonnaise
  • ½ cups Light Sour Cream
  • ½ Tablespoons Dried Dill Weed
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Prepared Horseradish
  • 2 teaspoons Dijon Mustard
  • ¼ teaspoons Garlic Powder
  • 1 whole 15 Oz. Can Pink Salmon, Drained And Flaked
  • ¼ cups Minced Green Bell Pepper
  • ¼ cups Minced Fresh Onion
  • 25 whole Saltine Crackers, Crushed
  • 1 whole Egg
  • 1 teaspoon Dried Dill Weed
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ teaspoons Ground Black Pepper
  • 1 cup Dried Potato Flakes
  • 1 teaspoon Salt, Or To Taste
  • ½ teaspoons Ground Black Pepper
  • ¼ cups Canola Oil

Preparation

1. Combine first 7 ingredients in small bowl. Refrigerate until ready to serve.

2. Combine next 8 ingredients in medium mixing bowl until well combined. Shape into 10 small patties.

3. On a deep plate, combine potato flakes, salt, and remaining black pepper. Press patties into potato mixture until well coated on both sides. Chill 30 minutes.

4. Heat oil in large, heavy skillet over medium to medium-high heat. Fry patties until golden brown, about 5 minutes per side. Drain on paper towels.

5. Serve with reserved sauce.

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Profile photo of kiki00star

kiki00star on 8.26.2010

This is one of our favorite fish cake recipes!

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