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TOP RECIPE: 2-Bite Gingery Salmon Potato Burgers on Potato Crisps

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With Passover behind us, we can expand our culinary horizons a bit. Today’s recipe comes from the great people over at JoyOfKosher. You can find the original post here.

Ingredients

  • 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)
  • 1-1/2 teaspoon kosher salt, divided
  • 1 pound cooked red salmon, flaked, or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
  • 2 tablespoons chopped chives, divided
  • 1 tablespoon lemon zest, divided, saving 1 teaspoon for creamy garnish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated fresh ginger or finely chopped pickled ginger
  • 1 large egg, beaten
  • 1/8 teaspoon cayenne
  • 3 tablespoons Extra virgin olive oil, divided
  • 2 tablespoons Greek yogurt
  • 1/2 tablespoon chopped chives (from above)
  • 1 teaspoon lemon zest (from above)
  • 1 Idaho potato, about 6 ounces
  • 1 Tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. Cook potato cubes in water with 1 teaspoon kosher salt, until fork-tender. Drain.
  2. Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1-1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger, and beaten egg, 1/2 teaspoon kosher salt, and cayenne. Mix well.
  3. Shape into 16 small burgers.
  4. Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown. 
  5. Remove to plate. Repeat with remaining 8 burgers.
  6. In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
  7. Preheat oven to 425°.
  8. Place in a ziplock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.
  9. Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
  10. Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.

Source: Idaho Potato Commission

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About EdibleTorah

The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

2 responses »

  1. Where are you? Hope all is well. Missing the posts. I enjoy the recipes but read here more for the personal journey and experience stories.

    Reply

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