It took a damn while, but it was worth it. This is the best dinner I've made since I roasted the cornish game hen and red potatoes about a month ago. I have included the recipe here, reworked with my own commentary and tips as usual. (original can be found here) I found the dill cream to be a little thick for my taste-- to be quite honest, I think you could dumb these down by throwing some dill in with the patty mix and dipping these bad boys in ranch and be no less happy. I personally am going to go pass out because that dinner was just too awesome. Can't wait to reheat these in the oven all weekend!
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 (I don't think I had quite that much)
2 cups panko (it's in the Asian foods section)
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4-1/2 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped (I buy mine prechopped, no shame)
1/2 teaspoon salt, more to taste
1 cup sour cream
1/4 cup chopped fresh dill (mine came from a cannister, bite me) (I think I used about a tablespoon, it was fine)
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible (use your hands and squeeeeeze). 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 (mine were smaller, and to make them again I would make them even smaller--easier, faster frying). Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. I recommend doing allof them in the flour, then all in the egg, then all in the panko. Otherwise you get this otherworldly clumps of creation on the ends of your fingers that will not quit. Even then, this part is so messy. Don't let it break your spirit. 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. (yah right) 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 (oh snobby NYT, how I love you). 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: 14 patties.