A hearty, vibrant sandwich without bread: golden potato patties stand in for the buns, layered with cream cheese, mozzarella, lightly salted salmon, and crisp vegetables. Perfect for a quick lunch or brunch in just 30 minutes.
Ingredients
- Potatoes — 4 medium potatoes
- Lightly salted salmon — 4 slices
- Egg — 1
- Mozzarella — 3.5 oz | 100 g
- Tomato — 1
- Small cucumber — 1
- Arugula — 1 oz | 30 g
- Cream cheese — 2 tbsp
- Vegetable oil for frying — 2 tbsp
- Salt and black pepper — to taste
How to make it
- Peel the potatoes and grate them on the coarse side of a box grater. Transfer to a sieve or cheesecloth and squeeze out as much liquid as possible.
- Combine the grated potato with the egg, season with salt and pepper, and mix until evenly combined.
- Heat the vegetable oil in a skillet over medium heat. Spoon in 4 portions of the mixture, shaping them into flat patties about 4-5 inches | 10-12 cm wide. Fry for 4-5 minutes per side until deep golden and crisp. Transfer to paper towels.
- Slice the tomato and cucumber into thin rounds, and cut the mozzarella into slices.
- Assemble the sandwich: spread cream cheese on one potato patty, top with arugula, mozzarella, a few tomato and cucumber slices, then the salmon. Cover with a second potato patty. Repeat with the second serving.
- For a lightly melted cheese finish, return the sandwiches to a dry warm skillet, cover, and heat for 1-2 minutes over low heat.
- Serve immediately while the potato base is still crisp.
Nutrition per serving
| Calories | ≈ 690 kcal |
| Protein | ≈ 31 g |
| Fat | ≈ 37 g |
| Carbohydrates | ≈ 58 g |
| Fiber | ≈ 6 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 1200 mg |
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Tips and variations
- Baking instead of frying: arrange the potato rounds on a parchment-lined baking sheet, brush with oil, and bake at 430°F | 220°C for 18-22 minutes, turning once.
- Fish swaps: trout, smoked mackerel, or canned tuna in its own juices (well drained) also work beautifully.
- Lactose-free: use lactose-free cream cheese and mozzarella, or replace them with avocado.
- Egg-free: bind the grated potato with 1 tbsp cornstarch and 1 tbsp water; squeeze the mixture well.
- Serve with sauce: mix yogurt, lemon juice, and dill for a light sandwich sauce.
FAQ
Can I make the bases ahead of time?
Yes. Fry the potato rounds, then cool them on a wire rack. Store in the refrigerator for up to 2 days and reheat in a dry skillet or in the oven at 392°F | 200°C for 5-7 minutes.
How do I avoid a raw center in the potato patties?
Squeeze the grated potato very well and cook over medium heat, not high. If the crust browns too quickly, reduce the heat and finish with a longer covered cook.
Which salmon is best?
Lightly salted salmon or trout is ideal. If using smoked salmon, reduce the salt in the potato mixture and sauce.