Ingredients
- 1 salmon filet
- 1/4 cup extra virgin olive oil
- juice of half a fresh lemon
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp pepper
- 2 tbsp Chive and Onion Philadelphia Cream Cheese
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 3 Tbsp vegetable oil for frying
- Brush the salmon filet with the olive oil and lemon juice.
- Sprinkle with salt, pepper, and oregano.
- Broil about 2-3 minutes per side just until salmon is cooked through and flakes easily.
- Flake and mix it in a medium bowl with 2 tbsp chive and onion cream cheese.
- Place the potatoes in a large t-towel and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, salmon and cream cheese, eggs, flour and salt together.
- In a large non-stick skillet over medium-high heat, heat the oil 1 Tbsp at a time (one tbsp per 2 batches) until hot. Place spoonfuls of the potato mixture into the hot oil, pressing down on them to form thin patties. Brown on one side, turn and brown on the other. Let drain on paper towels.
- Serve with sour cream and apple sauce.
