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Potato and Salmon Patties with Lemon-Garlic Cream

Crispy potato and salmon patties come out golden brown, perfect for topping with lemon-garlic cream. These patties also make great sandwiches when placed inside burger buns.

Serves 10
Ready in 43 mins
Prep time 20 mins
Cooking time 23 mins
440 calories per serving


> 5 to 6 gold potatoes, peeled and cut into 2" chunks
> 1 lb salmon fillet
> 1 tsp lemon pepper
> 3 cups panko bread crumbs, divided
> 5 large eggs, divided
> 3/4 cup all-purpose flour
> 2 cloves garlic
> 1 (8 oz) container sour cream
> 1 lemon
> 2 tbsp chopped fresh parsley, for garnish
> 1 (5 oz) pkg spring mix


To a large microwave-safe bowl, add potatoes and season with salt. Cover tightly with plastic wrap and poke a few holes in the plastic wrap to vent. Microwave on high 8 to 10 minutes, until potatoes are tender. Mash potatoes until smooth and let cool.
Coat salmon with lemon pepper and salt. Microwave salmon covered with vented plastic on high 3 to 4 minutes, until salmon is cooked. Flake into bowl with mashed potatoes along with 1 cup panko, 2 eggs, and season with salt and pepper. Mix to combine.
Form potato-salmon mixture into 3" patties. To three bowls, add remaining 2 cups panko, remaining 3 lightly beaten eggs, and flour. Dredge patties in flour, dip in eggs, and then coat with panko, pressing to adhere. Transfer to a parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes.
To a small bowl, add garlic cloves and sprinkle with salt. Using a fork, smash garlic and salt together, until a paste forms. Stir in sour cream and 2 tablespoons lemon juice. Season with pepper to taste. Chill until ready to serve.
In a large skillet, heat ¼" oil on medium-high. Cook patties in batches, 2 to 3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate. Serve with a dollop of lemon-garlic cream and spring mix. Garnish with parsley.

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