This salmon patties recipe is just a real treasure. It is a "keeper" in my file of kosher for Passover recipes because I can serve it at the Yom Tov table and tote them around on picnic chol hamoed.
The filler of mashed vegetables make this a healthy recipe. And it doesn't hurt that kids of all ages just love them. Adapted from Spice and Spirit .
1 large potato, peeled and cubed
1 medium zucchini, cubed
2 carrots, peeled and sliced
1 (7.5 ounce) can salmon, drained
juice of 1/2 lemon
1/4 cup mayonnaise
1 stalk celery, diced
1 small onion, diced
3/4 cups bread crumbs or matzoh meal
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
vegetable or light olive oil
1. Place potato, zucchini and carrot in a large sauce pan, cover with water and boil over medium high heat until vegetables are very tender. Drain and mash well.
2. In a medium sized mixing bowl combine cooked, mashed vegetables, salmon, eggs, lemon juice, mayonnaise, celery, onion, bread crumbs or matzoh meal, salt and pepper. Mix well.
3. In a large skillet over medium high heat, pour in oil. Make a few patties of desired size, heaping tablespoons for small salmon patties or 1/4 measuring cup for larger ones. When oil is hot, gently add salmon patties and fry 3 to 5 minutes per side or until golden. Add more oil to pan as needed.
4. Serve salmon patties recipe with Remoulade Sauce, warm or at room temperature.
makes 8-12 servings ~ can make ahead
preparation time: 1 hour
a kosher for Passover Recipe