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Salmon Patties and Green Chiles-Yumm!

Updated on August 30, 2011
How Southwest! Co-mingling salmon and chiles!
How Southwest! Co-mingling salmon and chiles!

 Salmon Patties Southwest Style


     Well, here is another installment of Midwestern and Southwestern Mixing of Cuisines.  I would call it fusion but that is just too pretentious for me!


     Okay, you have served salmon nearly everyway you can think of.  You like the health benefits of this tasty little fish but don’t like the cost. When you have tried the cans of salmon you don’t get the same fresh taste but the price is certainly better.


     Oh what to do?  Well, give this little gem of a recipe a try. 


Salmon Patties Southwest Style




1 can of salmon, drained, skin removed, and flaked

1 cup of last night left-over mashed potatoes or newly made instant potatoes made on the dry side as you want stiff mashed potatoes for this recipe

¼ cup canned green chiles (less if you need to!)

¼ cup finely chopped onions

¼ cup bread crumbs

1 t. dried dill (or fresh chopped dill)

1 egg

Optional: One package of shredded cheese (Jack, Monterey, or other cheese of your choice)



Mix everything together and form patties.  Fry in a non-stick skillet until brown.  

Optional:  Once brown place a small handful of the cheese on top and cook until melted.


Note; the first time I tried this the patties were not firm enough.  Do be aware that the potatoes need to be stiff and not watery.  


     I generally do not use the cheese.  Again, I like to serve cottage cheese with this.  The milk product of cottage cheese will stop any heat from the chiles ASAP! Remember, water does not stop your mouth from burning from the chiles.  


     Well, this recipe deserves thanks from my Mother’s Midwestern salmon patties and my Aunt Pat’s Southwestern salmon patties.  Both ladies are gone now….but not forgotten or unloved!!


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      sdzulu 6 years ago

      Very good dish. You do have to be careful of the amount of liquid.