Mini Idaho Potato and Salmon Pancakes

Yield: 26 mini pancakes


  • 2 cups Instant Mashed Potatoes, prepared according to package directions and cooled
  • 1 egg
  • 1 tablespoon olive oil
  • additional oil for frying
  • ½ cup finely chopped shallots or onions
  • 1 stalk celery, finely chopped (1/2 cup pieces)
  • 1 carrot, peeled and shredded (1/2 cup shreds)
  • 6½ ounce can boneless, skinless salmon, drained, or 4 ounces smoked salmon, chopped, or 4 ounces cooked salmon, flakessalt and pepper
  • 1 cup seasoned breadcrumbs


  1. In medium mixing bowl, stir egg into mashed potatoes; set aside.
  2. In a medium skillet over medium heat, sauté shallots in 1 teaspoon olive oil for 2 minutes, or until shallots begin to brown. Add celery and cook another minute. Remove from heat and add vegetables to potato mixture. Add carrots and salmon to potatoes. Season to taste; chill.
  3. When thoroughly chilled, form small patties – pressing mixture together using 2 tablespoons of bread crumbs.
  4. Heat 2 tablespoons olive oil in large, heavy skillet over medium-high heat. When oil is hot (not smoking), cook patties in several batches, 3 – 4 minutes, or until well browned on each side.
  5. Serve with plain yogurt or sour cream and chopped green onions (or scallions).