Mini Salmon Patties with gravy over mashed potatoes

It seems every single time I make salmon patties, I make them a different way with different flavors.  This time, not only did I change the seasoning a little, I changed the SIZE.  These are slightly larger than half dollars and were so tasty! Using a cookie scoop allowed me to have them all the same size. Be gentle when handling the mixture so that it will hold together until you're ready to begin cooking the salmon.

I have also never made gravy to go with salmon patties. We have seriously been missing a delicious combination.  

I'll provide the recipes for all the goodness on this plate.  We'll start with the salmon patties.

12 oz. boneless, skinless canned salmon
1 t. minced fresh parsley
1/2 t. onion powder
1/2 t. celery salt
a few grinds of black pepper
2 T. flour
1 large egg, lightly beaten

In a medium bowl, lightly mix all ingredients. Using a cookie scoop, measure out a portion into the palm of your hand and gently shape into a patty. Place on a plate and continue until you've used all the salmon mixture.

In a large cast iron skillet, add enough vegetable oil to make a depth of about 1/4 inch. Heat over medium high heat until a drop of water sizzles.

Carefully place just enough of the salmon patties into the skillet to not be crowded and fry about 2 - 3 minutes on each side until golden brown. Remove salmon patties to a paper towel lined plate while you continue cooking the salmon patties.

While the salmon patties are frying, make the gravy. 

Heat 2 T. butter in a medium skillet over medium high heat. Add 2 T. flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Add a few grinds of black pepper. Slowly whisk in 2 cups chicken broth. Cook, stirring constantly, until gravy has thickened. Set heat to low until ready to serve.

For the mashed potatoes, I normally calculate 1 potato per person and then add one more for good measure. I'd rather have leftovers than not enough!

Peel and cube potatoes. In a medium saucepan, add enough cold water to cover the potatoes. Cook over medium heat until potatoes can be pierced with a fork. Remove from heat and drain. Mash with potato masher until potatoes are smooth (or leave a few lumps for texture like I do). Add enough warmed milk or heavy cream to smooth out the potatoes to your desired consistency. A little butter (or a lot) is never a bad thing. Add salt and pepper to taste.

Plate the potatoes, top with a few of the salmon patties, and spoon over some of that delicious gravy.

The Brussels Sprouts are in a separate recipe found HERE.