Crispy Salmon Potato Pancakes
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
salmon
|
*
|
| 2 | medium |
russet potatoes
|
*
|
| ⅓ | cup |
carrots
grated |
|
| 2 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
salmon
|
*
|
| 2 | medium |
russet potatoes
|
*
|
| 79 | ml |
carrots
grated |
|
| 2 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
Directions
Brown and crispy potatoes are everyone's favorite.
Make small pancakes for the kids and garnish with a sweet and familiar ingredient such as applesauce.
Sour cream mixed with horseradish makes these irresistible for the adults at your table.
Drain and flake salmon.
Peel potatoes and grate using large holes of a cheese grater.
Combine salmon and grated potatoes with remaining ingredients except vegetable oil and applesauce.
Mix well. Heat vegetable oil in a large non-stick pan over medium-high heat.
Fry in heated skillet for 3 minutes on each side or until crisp golden brown.
Serve with applesauce.
