Minted Salmon Burgers
adapted and updated from Joan Shaw's recipe for Mary's Minted Salmon Burgers appearing in Hooked on Cooking Recipes from Your Friends at the Nantucket Angler's Club 1978/1998/2002
Ingredients
for the burger:
- 1 lb Russet potatoes cooked and cooled
- 1 lb salmon I sprinkled this with lemon pepper and cooked in a covered skillet for about 15 minutes until just cooked through
- 1 bunch green onions, thinly sliced
- 6 sprigs' worth of fresh mint minced about 1 1/2-2 tablespoons
- 2 teaspoons horseradish
- 1 egg
- salt
- freshly ground black pepper
for the coating:
- 1 tablespoon lemon pepper seasoning
- 1 cup fine panko crumbs
- 3 tablespoons grated parmesan
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.
- Place the potatoes and salmon in a large bowl. Gently mash using a potato masher until a fairly smooth but not uniform mixture forms. Add the remaining burger ingredients and stir to evenly distribute. Set aside.
- In a shallow bowl, stir together the coating ingredients. Form the salmon mixture into patties (about 1/2 cup size) and dredge in the coating. Place on the baking sheet about 1/2 inch apart.
- Bake for 10 minutes, flip, and bake for 10 more.
- Serve hot, cold or at room temperature.
Notes
You can use leftover salmon or potatoes in this recipe but the potatoes should be plain and everything mixes together best at room temperature.
I call for baking these burgers because that's what the original recipe called for but they were also great pan-fried.