1/4 inch flat iron

HOW TO MAKE SALMON PATTIES (SOUTHERN,BAKED)

Tired of dull, fishy salmon patties? Say goodbye to those and hello to bold Southern flavors! These classics are quick and easy to whip up with pantry staples—no need to rummage through the freezer. Plus, they’re fabulously low-carb and can be made gluten-free with ease.

INGREDIENTS

  • 1 (14-ounce) can Wild Alaskan Pink Salmon or 2 cans of cleaned salmon
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon Old Bay Seasoning (a must-have)
  • 1/4 teaspoon onion powder or 3 tablespoons diced onion
  • 1/4 cup mayonnaise
  • 1/2 sleeve of saltine or Ritz crackers, crumbled (for gluten-free or low-carb, substitute 1/4–1/3 cup Parmesan cheese or gluten-free breadcrumbs)
  • 1/4 teaspoon salt (optional)
  • 1/4 cup chopped fresh parsley (optional)

INSTRUCTIONS

  • Preheat your oven to 350°F. Prepare a baking sheet by spraying it with nonstick spray or lining it with parchment paper.
  • If cleaning salmon, empty the contents of the can into a bowl. Remove skin and bones, transferring the cleaned salmon to a separate bowl. If using pre-cleaned salmon, simply drain and transfer it to a bowl.
  • Add all remaining ingredients, saving the crackers or Parmesan cheese for last.
  • Divide the mixture evenly into 5–6 portions, rolling each into a ball. Place the balls on the prepared baking sheet and flatten them to about 1/2 inch thick. Optionally, drizzle with olive oil.
  • Bake for 20–25 minutes, or until golden brown. Serve warm.

NUTRITION (PER PATTY)

  • Calories: 85 kcal
  • Carbohydrates: 2 g
  • Protein: 1 g
  • Fat: 8 g
    • Saturated Fat: 1 g
    • Polyunsaturated Fat: 4 g
    • Monounsaturated Fat: 2 g
    • Trans Fat: 1 g
  • Cholesterol: 31 mg
  • Sodium: 300 mg
  • Potassium: 83 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 273 IU
  • Vitamin C: 4 mg
  • Calcium: 22 mg
  • Iron: 1 mg

LEFTOVER MASHED POTATO PANCAKES

While many Thanksgiving leftovers improve with time (stuffing, we’re looking at you), mashed potatoes aren’t usually one of them—unless, of course, you cover them in gravy. However, mashed potatoes make for an incredible leftover when reinvented into something new. The best way to enjoy them? Turn them into crispy, golden patties by pan-frying. Here’s how to make this delicious transformation.

INGREDIENTS

  • 1 ounce grated Parmesan cheese (about 1/2 cup)
  • 2 tablespoons chopped fresh chives
  • 1 large egg
  • 2 cups cold mashed potatoes
  • 1/2 cup all-purpose flour, divided
  • 2 tablespoons olive oil, divided
  • Sour cream, for serving (optional)

INSTRUCTIONS

  • Grate the Parmesan cheese and place it in a large bowl. Chop the fresh chives and add them to the bowl as well. Crack in the egg and lightly beat with a fork or spoon to combine.
  • Add the cold mashed potatoes and 1/4 cup of the flour, stirring until everything is well mixed. Refrigerate the mixture for 10 minutes.
  • Place the remaining 1/4 cup of flour in a shallow dish. Divide the potato mixture into 8 portions (about 1/4 cup each). Shape each portion into a patty, about 3 inches in diameter, and dredge it in flour, making sure to shake off any excess. Place the patties on a baking sheet or large plate.
  • Heat 1 tablespoon of olive oil in a 10- or 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan to coat the bottom with oil. Gently transfer 4 patties into the pan, using a flat spatula. Cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining oil and patties.
  • Serve the patties warm, with sour cream on the side, if desired.

RECIPE NOTES

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.