Hamburguesitas cremosas de patata y salmón

Ingredientes

• 2 (6-ounce) cans wild-caught pink or sockeye salmon, drained well
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 cups panko breadcrumbs, divided
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup neutral oil, for frying

Preparación

1. 1

   Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 10-15 minutes until fork-tender.

2. 2

   Drain potatoes well, return to the hot pot for 1 minute to evaporate excess moisture, then mash until mostly smooth. Let cool for 10 minutes.

3. 3

   In a large bowl, flake the drained salmon. Add the cooled mashed potatoes, ½ cup of panko, mayonnaise, egg, chives, dill, Dijon, lemon zest, salt, and pepper.

4. 4

   Gently mix until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes.

5. 5

   Place the remaining 1 cup of panko on a plate. Form the chilled mixture into 8 patties (about 3 inches wide). Dredge each patty in panko, coating completely.

6. 6

   Heat oil in a large skillet over medium-high heat. Cook patties in batches for 4-5 minutes per side, until deep golden brown and crisp.

7. 7

   Transfer cooked patties to a wire rack to drain. Serve immediately with lemon wedges.