Salmon Potato Pancakes

• (16 ounce) can salmon↗1
• medium sized white onions, chopped2
• cup chopped green onion1⁄4
• cup very finely chopped celery1⁄4
• tablespoon onion powder↗1
• tablespoons black pepper↗2
• large eggs, well beaten↗3
• cup flour↗1⁄3
• cup matzo meal↗1⁄2
• cups corn oil↗2
• ounces refrigerated diced potatoes (could also be shredded potatoes)↗16
• cup chicken stock↗1
• tablespoons salt↗3
• tablespoons butter↗3

Step-by-step instructions

1. 1

   In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.

2. 2

   Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.

3. 3

   Preheat an electric skillet with the corn oil to 350F, or medium heat.

4. 4

   Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.

5. 5

   Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.