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How to make it

  • Mash potato. Remove skin from salmon, cut into chunks and place in food processor. Using on/off pulse, chop salmon into smaller pieces, but not completely smooth. Add potato, egg, mustard, dill, green onions, s&p. Blend until almost smooth (it should have some texture).
  • Sprinkle half the cornmeal on a piece of wax paper. Form 6 patties and place on cornmeal. Sprinkle tops with remaining cornmeal. Heat oil in large non-stick skillet over med. high heat. Cook for 4 min per side until firm, golden brown and cooked through. Remove from pan and repeat with remaining patties.

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