Marinated Salmon and Potato Pancakes

Potato Pancakes

Marinated Salmon and Potato Pancakes

Preparation Time: 20 minutes

Number of Servings: 12

Ingredients:

  • 2 portions Morey’s Seasoned Grill Salmon (cooked per package directions and skin removed)
  • 1 medium onion-diced
  • 1 1/2 tsp. Ginger, minced
  • 1 1/2 garlic cloves-chopped
  • 2 Tbsp. chopped dill
  • 1 egg
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 1 1/2 lbs. potatoes-peeled and shredded
  • fresh ground pepper to taste
  • salt to taste
  • 1 tub of sour cream with chives

Instructions:

1. Pulse cooked salmon portions in food processor until coarse
2. In large stainless steel bowl, combine salmon, onion, ginger, garlic, dill, eggs and flour.
3. Add 1 Tbsp. olive oil, mix well, cover, place in refrigerator until ready. Pour rest of olive oil in small dish.
4. In a food processor with a shredder disc or hand shredder, grate potatoes into a colander; when finished, squeeze all liquids out of potatoes.
5. Add potatoes to salmon mix, top with pepper and salt, mix well.
6. On a griddle or 12″ skillet over medium heat, brush with olive oil, drop pancakes with a tablespoon, flatten, cook approx. 2 minutes per side, depending on heat; if necessary, lower heat to avoid burning.

To serve, place a few pancakes on serving dish with a small dish of sour cream with chives.