Salmon Patties with Spinach-Corn Mashed Potatoes and Cucumber Salad

by April Reinhardt
(last updated February 4, 2015)

Use quality canned salmon, and resist the urge to substitute jack mackerel for the salmon. While the mackerel is less expensive, the salmon provides better taste and heartiness.

Salmon Patty Ingredients

  • 2 15-ounce cans of pink salmon
  • 1 sleeve of saltine crackers
  • 2 eggs
  • vegetable oil
  • 1 onion

Salmon Patty Directions

Open the cans of salmon and dump them into a large mixing bowl. Take the unopened sleeve of saltines and place it horizontally between the palms of your hands and squeeze until you crush the crackers. You can further crush the crackers by placing them into a Ziploc bag and smashing them with a rolling pin or hammer. Dump the crushed crackers into the bowl with the salmon. Peel the onion and then dice it into the bowl. Break the eggs into a small bowl and beat them with a wire whisk, and then add to the mixing bowl. Using your hands, combine all of the ingredients thoroughly. Coat the bottom of a large skillet with vegetable oil and then heat over medium-high heat. Form patties from the salmon mixture and place into the hot oil. Reduce the heat to medium and fry, uncovered, until both sides are golden brown. Continue frying the salmon patties until you've used all of the mixture. Serve hot.

Spinach-Corn Mashed Potatoes Ingredients

  • 1 stick of margarine
  • 1 cup of heavy whipping cream
  • 2 cans of whole kernel corn
  • 2 packages of frozen spinach
  • 3 pounds of potatoes
  • 1 teaspoon of vegetable oil

Spinach-Corn Mashed Potatoes Directions

Cook the spinach according to the package directions and then drain and set aside. Wash and peel the potatoes, quarter them, and place into a large pot. Cover with water and boil until the potatoes fall off of a fork. Drain into a colander and then turn out into a large mixing bowl. Mash the potatoes slightly with the margarine and cream and then set aside. Open the canned corn, drain, and then saute it in a large skillet with the oil. Stir in the spinach and cook for about 5 minutes. Dump the mixture into the bowl of potatoes and thoroughly combine the ingredients. Serve immediately.

Cucumber Salad Ingredients

  • 4 medium cucumbers
  • 1 onion
  • 1/2 cup of sugar
  • 1 cup of white vinegar
  • 1/2 cup of water
  • 1 small container of cherry tomatoes

Cucumber Salad Directions

Slice the cucumbers thin into a glass bowl. Peel the onion and slice very thin into the bowl. Add the sugar, vinegar, and water. Mix thoroughly, cover, and refrigerate overnight. Half the cherry tomatoes and add to the bowl and gently toss 30 minutes before your meal.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

MORE FROM APRIL

Stop Breaking your Fingernails

Knowing the reasons why your fingernails break can help you determine what steps to take to strengthen them. Avoiding stress, ...

Discover More

Easy Container Herb Gardens

When you think of container gardening, do you think of small pots or plastic containers inside of your home? Or do you think ...

Discover More

When to Use Pre-emergent Herbicides

If you are planting flowers or growing plants, take caution and remember that a pre-emergent herbicide will burn any ...

Discover More
More Cooking Tips

Swedish Meatballs and Egg Noodles with Creamed Spinach and Hot Applesauce

Instead of using frozen meatballs, you can use fresh ground beef to form your meatballs. Simply use a binding agent, such as ...

Discover More

Roast Pork with Quick Mashed Potatoes and Tomato-and-Onion Salad

Choose a pork butt roast when making roast pork. Although it is called a butt roast, the roast is taken from the shoulder ...

Discover More

Mexican Casserole with Jalapeńo Cornbread

Serve jarred or canned tamales, topped with salsa, as a perfect side dish for this Mexican dinner menu. Or, if you need ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is four less than 6?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)