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Salmon Potato Cakes with Creamed Spinach
- 2 cups mashed potatoes leftover is good!
- 16 oz salmon cooked and flaked
- 3 tbsp parsley fresh or 3 tsp (dried)
- 2 tsp dill fresh or 1 tsp (dried)
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable or Canola oil to fry
- 3-4 cups Spinach (frozen) or 7-8 cups fresh
- ½ small yellow or white onion diced
- 1 cup milk
- 3/4 block 6 oz cream cheese
- 1 tsp garlic powder or 1 large clove fresh garlic minced
- 2 tbsp butter
- 1 tbsp flour
- Onion powder
- Salt and pepper to taste
Mix the mashed potatoes, most of the salmon (reserve about 3/4 cup flaked salmon for topping), egg, onion powder, salt, pepper, parsley and dill together in a bowl. Form into patties. (It helps to use slightly wet hands.) Place in refrigerator for 15 minutes.
Mix breadcrumbs with a bit of salt, pepper, and onion powder. Spread breadcrumbs onto a plate. Remove patties from the refrigerator and place patties, one at a time, into the breadcrumbs. Press down lightly to coat with Panko mixture. Repeat on other side of each patty.
Add patties to shallow frying pan, and fry over medium heat until golden brown (3-4 minutes per side). Do not move patties in pan until ready to flip (3-4 minutes per side). Flip and fry other side. Adding additional oil if needed.
Remove from pan and place on paper towels to rest and absorb some of the oil from cooking.
For creamed spinach, melt butter in saute pan over medium/low heat. Add diced onion and minced garlic, and saute until onions are translucent.
Add cream cheese to pan and melt cream cheese into the onion mixture. When cream cheese is melted, slowly whisk in milk and keep over medium/low heat.
When hot, but not boiling, slowly whisk in a slurry of flour mixed with water to thicken the mixture.
Add spinach to pan, and cook until heated through. Season with Salt and pepper.
Serve salmon potato cakes over a bed of creamed spinach.
