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. ...

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