- 1 1/2 lbs salmon fillet, cooked and flaked
- 2 1/2 cups mashed potatoes*
- 1/2 cup seasoned bread crumbs
- 1 package spring greens (about 8-10 oz)
- Honey Dijon dressing
Mix first three ingredients together, form into thin patties and fry in a non-stick pan on medium heat. Cook until well browned on both sides and transfer to a plate to cool.
When still warm, but not hot, place on top of fresh spring greens and serve with honey Dijon dressing.
*About 8 medium red potatoes, peeled and boiled, salt, pepper, butter and milk to taste.