Mashed Potato Salmon Patties

“So, what do you want for dinner?”

“I don’t know, what do you have?” he replied while standing in the kitchen and I was sitting in the living room.

“What’s left in the fridge?”

“Mashed potatoes and some rice from yesterday.”

“OK, I have an idea…” Almost always a scary thought, I tend to be one of those odd cooks who sometimes uses recipes but often only as a suggestion (except for baking, baking requires recipes).

Below is a combination of what came out of the fridge and the pantry and hay, while maybe not what you would have thought up to make out what we had, it actually turned out really tasty. Best of all, it stretched the ingredients into enough servings for 2 adults for 3 meals.

Mashed Potato Salmon Patties

Ingredients:

1 16 oz can salmon

3 c. mashed potatoes (I used the instant kind)

1 c. cooked white rice (though feel free to sub in rice of your choice, or leave it out entirely)

2 eggs

1 T. Chipotle Tabasco sauce

1 T. Mrs. Dash Southwest Chipotle

2 inches ginger – minced fine

1/2 c. cilantro – finely chopped

2 T. lemon juice

2 c. bread crumbs

olive oil

Directions:

Drain salmon juice into dog food bowl. Dumb meat into dish and separate out icky skin and place skin into dog bowl. Leave in bones in the salmon, unless husband is near and will notice (in which case, feed those to the dog, too) and mash salmon and bones well.

Add mashed potatoes, rice, eggs and seasonings. Mix well. At this point, it should be a rather homogeneous mix of goo…

Add bread crumbs until you are able to make a patty that holds together without leaving a big sticky mess on your hands. Make it the size of a small hamburger, about 1/2 inch thick.

Heat olive oil in skillet (I used a non-stick skillet) and fry patties until golden brown on both sides, adding olive oil as needed. Serve with veggie of your choice. Enjoy!