Mini Idaho® Potato & Salmon Pancakes

Mini Idaho® Potato & Salmon Pancakes

Yield: 26 mini pancakes

Ingredients:

Directions:

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