By Scott Laysath- The Sporting Chef www.sportingchef.com
The fish used in the accompanying photo is landlocked kokanee salmon from New Melones Reservoir. The recipe works with any type of fish and is also a great way to turn last night’s leftovers into lunch. It’s great served as a sandwich with a big slice of summertime tomato and a spicy mayonnaise
Serving Size: 4-6
1 1/2 cups mashed potatoes
1/2 cup yellow onion, finely diced
2 green onions, minced
2 garlic cloves, minced
2 tablespoons butter
2 cups cooked Kokanee salmon, flaked
2 eggs
1 tablespoon lemon juice
1 teaspoon Italian seasoning (or 1/4 cup fresh herbs, if available)
1/2 teaspoon salt
pinch or two freshly ground black pepper
3 tablespoons vegetable oil
1. Heat butter in a small sauté pan over medium-high heat and sauté yellow and green onion and garlic for 2 – 3 minutes. Transfer to a bowl and combine with fish, eggs, lemon juice, seasonings, salt and pepper and cooled mashed potatoes.
2. Form into patties about 3 inches in diameter and 1/2 inch thick. Heat oil in a large skillet and brown patties on both sides, about 3 minutes each, over medium heat.
