Potato, Salmon and Spinach Patties With Garlicky Dill Cream

This was pretty good. I used canned salmon and instant potatoes (great suggestion). Didn't use the flour and instead just used more panko. It was great for a quick, pantry meal. Makes a ton though, a full 12 good sized patties. I froze eight. Things I'd change: A little less potatoes for more salmon flavor, some chopped shallots, scallions or even onions would be nice. I like the caper suggestion and will try that next time. I also used preserved lemons in the sauce, which I highly recommend.

Didn't have any spinach so I added air-fried onions - delish!

Could you "air fry" these? I have a new stove with the Air Fryer setting, but I haven't used it much yet, and I'm timid!

I've made these 3 times, and loved them, but why use canned salmon? You're essentially cooking the salmon twice. I used fresh salmon, cut into large chunks, and pulsed about 4 times in the food processor. Still chunky, it mixed well with the remaining ingredients. After chilling 1-1/2 hours, in a preheated cast iron skillet, they baked at 400° for 22 minutes, flipping halfway through. We loved them.

These were so good! We used tartar sauce. Otherwise, they were prepared exactly as written, and because of the 4" snow, I cooled them outside on my picnic table. Who can fit a sheet pan into their refrigerator anyway?

Delicious! One clove of raw garlic is plenty! Two is too hot. Otherwise very good y use leftover salmon and potatoes.

Added capers, lemon zest, and some cayenne to add more flavor. Was not a fan of the yogurt dill sauce--prefer a pungent homemade cocktail sauce with these!

I've made these now many times, and it's a household favorite. To make them gluten free, i use oats in the mix, and grind rolled oats in the food processor to roll the cakes in. I've used salmon, and also yellow fin- I think it works for whatever fish you have left over. They also freeze well.

Agree with others that it was bland. Will add Worcestershire and lemon (maybe tarragon?) next time. Was a bit dry so might take the suggestion to add some mayo. I baked instead of frying b/c of the mess of frying. Was still crispy but probably would have been a better crisp if I had fried it. Great with a simple green salad.

I have made variations of this recipe several times, all very good. Today after reading more of the notes, I made it completely pantry-friendly: I used a 14.5 oz can of salmon with its liquid, a package of dried instant mashed potatoes, 2 eggs, a little chopped onion, salt & pepper; nuked a 10 oz bag of fresh spinach for 2 minutes, then squeezed dry and chopped, and added it. The 7 patties are chilling in the fridge and I plan to coat them in panko, brush with oil, and bake @425°.

Made this last night with leftover salmon. I didn’t add potatoes or spinach. Salmon patties require little more than eggs and breadcrumbs, and anything else good…green onion, celery, seasonings. A green salad accompanied the patty, and the meal was delicious.

I've made this as the recipe calls for, with salmon and spinach, but I just made it with leftover tuna steaks and chard, and it was super. I used rolled oats that I wiz up in the food processor instead of panko, for a GF version. I also didn't have dill, and used a small amount of lemon and cilantro for the sauce. Really, really good.

I'm going to swap out the panko and flour and use matzah meal and make these for Passover. They look delicious.

Really nice recipe. I added a small chopped shallot to the patties. Not being fresh dill season, for the sauce I used dried tarragon and a splash of lemon juice, and half mayo/half sour cream.

Hot smoked salmon in this recipe was a revelation!! Also deep fried them and they were amazing.