Salmon Potato Cakes w/Greens

  • 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.

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