Potato, Salmon and Spinach Patties With Garlicky Dill Cream.

Recipe taken from NY Times.

Time: 45 minutes plus at least 30 minutes’ chilling.

FOR THE POTATO SALMON PATTIES:

10 ounces frozen chopped spinach, thawed

2 cups mashed potatoes, chilled

8 ounces cooked salmon fillet, flaked

2 1/2 cups panko or bread crumbs

4 large eggs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3/4 cup all-purpose flour

FOR THE GARLICKY DILL CREAM:

2 garlic cloves, finely chopped

1/2 teaspoon salt, more to taste

1 cup sour cream or Greek yogurt

1/4 cup chopped fresh dill

Freshly ground black pepper, to taste

Olive or vegetable oil for frying.

1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.

2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.

3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.

4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.

5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

Yield: 12 patties.

Bisous xo.