Pan-Fried Salmon Kotleti with Dill Baby Potatoes

Golden Russian-style salmon cakes seasoned with fresh dill and scallions, paired with tender boiled buttered baby yellow potatoes and fresh cucumber salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Russian
• Difficulty: Easy

Dietary

• Pescatarian
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• fry
• sauté
• fresh
• quick
• tangy
• rich

Ingredients

• 1.5 pound salmon fillet (skinless, finely chopped)
• 1.5 pound baby yellow potatoes
• 0.5 cup panko breadcrumbs
• 1 egg
• 2 tablespoon mayonnaise
• 0.25 cup fresh dill (chopped)
• 3 green onions (thinly sliced)
• 1 English cucumber (thinly sliced)
• 0.25 cup sour cream
• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Place 1 1/2 pounds baby yellow potatoes in a pot of cold salted water, bring to a boil, and cook for 12 minutes until fork-tender. Drain and toss with 2 tablespoons butter and 2 tablespoons chopped fresh dill.
2. In a bowl, mix 1 1/2 pounds finely chopped salmon fillets, 1/2 cup panko breadcrumbs, 1 egg, 2 tablespoons mayonnaise, 3 sliced green onions, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Form into 8 patties.
3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat and pan-fry salmon patties for 4 minutes per side until golden brown and cooked through.
4. In a small bowl, toss 1 sliced English cucumber with 1/4 cup sour cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create a quick cucumber salad.
5. Serve hot salmon kotleti with buttered dill baby potatoes and cucumber salad.

Notes

Skinless salmon fillets chop easily when chilled.

Nutrition (per serving)

• Calories: 520
• Protein: 38 g
• Carbohydrates: 34 g
• Fat: 26 g
• Fiber: 4 g
• Sodium: 590 mg
• Saturated Fat: 8 g
• Sugar: 3 g
• Cholesterol: 140 mg