Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, salmon patties and ranch roasted potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Salmon patties and ranch roasted potatoes is only one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Salmon patties and ranch roasted potatoes is something which I have loved my whole life.
Salmon patties and ranch roasted potatoes step by step. I start by cubing potatoes and coating with oil then toss in ranch seasoning mix and put in the oven. Then I remove any bones from the canned salmon or mackerel and combine with crushed crackers, eggs and seasoning.
To get started with this particular recipe, we must prepare a few components. You can cook salmon patties and ranch roasted potatoes using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Salmon patties and ranch roasted potatoes:
- Make ready 1 can salmon or mackerel
- Get 3/4 cup crushed crackers. I prefer ritz
- Make ready 2 eggs beaten
- Make ready to taste Salt, pepper and onion powder
- Make ready 6 small red potatoes cut in 1 inch cubes
- Get 1 packet hidden valley ranch seasoning
These were seasoned with a little ranch dressing. Here is an oldie but goodie recipe. I saw a can of salmon in my lazy susan today and decided right away it was time to make salmon cakes. The potatoes make the patties creamy.
Steps to make Salmon patties and ranch roasted potatoes:
- I start by cubing potatoes and coating with oil then toss in ranch seasoning mix and put in the oven. Bake at 375 for 20-30 min flipping halfway through.
- Then I remove any bones from the canned salmon or mackerel and combine with crushed crackers, eggs and seasoning. Shape into patties and fry until golden brown in a lightly oiled skillet.
Because of the reviews I only put in one potato so I could still taste the salmon. I also added a chopped onion for flavor. Make sure you chop it really fine so it doesn't interrupt the creamy texture. Also you don't need that much oil. I just put in enough to coat the pan.
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