• 2 cups Instant Mashed Idaho Potatoes, prepared according to package directions and cooled
• 1 egg
• 1 tablespoon olive oil
• Additional oil for frying
• 1/2 cup finely chopped shallots or onions
• 1 stalk celery, finely chopped (1/2 cup pieces)
• 1 carrot, peeled and shredded (1/2 cup shreds)
• 6 1/2-ounce can boneless, skinless salmon, drained, OR 4 ounces smoked salmon, chopped, OR 4 ounces cooked salmon, flaked
• Salt and pepper
• 1 cup seasoned breadcrumbs

1. In medium mixing bowl, stir egg into mashed potatoes; set aside.
2. In a medium skillet over medium heat, sauté shallots in 1 teaspoon olive oil 2 minutes, or until shallots begin to brown. Add celery and cook another minute. Remove from heat and add vegetables to potato mixture. Add carrots and salmon to potatoes. Season to taste; chill.
3. When thoroughly chilled, form small patties using 2 tablespoons of potato breadcrumbs each.
4. Heat 2 tablespoons olive oil in large, heavy skillet over medium-high heat. When oil is hot (not smoking), cook patties in several batches, 3 - 4 minutes, or until well browned on each side.
5. Serve with plain yogurt or sour cream and chopped green onions (or scallions) or, for a more elegant presentation, top with cream fraiche and salmon roe.

Fish -- Dairy