Potato Salmon Patties

Name: Potato Salmon Patties
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Global
Ingredients: 418 grams salmon, drained and flaked; 0 teaspoons celery salt; 0 teaspoons dried dill weed; 2 eggs, beaten; 1 clove garlic, minced; 30 milliliters milk; 2 Tbsps olive oil; 1 medium onion, minced; 59 milliliters dry potato flakes; 5 servings salt and pepper to taste; 59 milliliters garlic and herb seasoned dry bread crumbs

Potato Salmon Patties might be a good recipe to expand your main course repertoire. Watching your figure? This pescatarian recipe has 237 calories, 23g of protein, and 12g of fat per serving. This recipe serves 5. A mixture of eggs, onion, dill weed, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Ingredients

Servings:

418grams

salmon, drained and flaked 0teaspoons

celery salt 0teaspoons

dried dill weed 2

eggs, beaten 1clove

garlic, minced 30milliliters

milk 2Tbsps

olive oil 1medium

onion, minced 59milliliters

dry potato flakes 5servings

salt and pepper to taste 59milliliters

garlic and herb seasoned dry bread crumbs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Tyler Winery Santa Barbara County Chardonnay

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.