Mini Idaho® Potato & Salmon Pancakes


  • 1 egg
  • 2 cups instant Mashed Idaho® potatoes, prepared according to package directions and cooled
  • ½ cup shallots or onions, finely chopped 
  • 1 teaspoon olive oil + more for frying
  • 1 stalk celery, finely chopped (½ cup pieces)
  • 1 carrot, peeled and shredded (½ cup shreds)
  • 6 ½-ounce can boneless, skinless salmon, drained, OR 4 ounces smoked salmon, chopped, OR 4 ounces cooked salmon, flaked
  • Salt and pepper
  • 1 cup seasoned breadcrumbs
  • Optional garnishes: yogurt, sour cream, chopped green onions or scallions, crème fraîche, salmon roe


  1. In a medium mixing bowl, stir the egg into mashed potatoes; set aside.
  2. In a skillet over medium heat, sauté shallots in 1 teaspoon olive oil until shallots begin to brown, about 2 minutes.
  3. Add celery and cook another minute. Remove from heat and add vegetables to potato mixture.
  4. Stir in carrots and salmon to potatoes. Season to taste; chill.
  5. When thoroughly chilled, form small patties mixing 2 tablespoons of potato breadcrumbs into each.
  6. Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When the oil is hot (not smoking), cook patties in several batches adding more oil as needed, 3-4 minutes, or until well browned on each side.
  7. Serve with plain yogurt or sour cream and chopped green onions (or scallions) or, for a more elegant presentation, top with crème fraîche and salmon roe.
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Yield: 26 mini pancakes

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

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