Salmon Patties

Monday, June 29, 2009

Salmon Patties
Salmon patties are an old childhood favourite and Craig and I recently revisited them, the weekend just gone. They are great for a light Sunday dinner and are just as delicious the next day also on a sandwich! I like mine very oniony so if onion if not your thing – then you can easily omit the onion or shallots or both!

As with all recipes there are variations so here are a few ideas:
- make smaller sized ones as finger food at your next party
- leave out the breadcrumbs for gluten free meal
-use herb and garlic breadcrumbs, or for other varieties look under breadcrumbs in this blog for suggestions!

500g potatoes, peeled,
30g butter/margarine¼ cup (60ml) milk
Salt & Pepper to taste1 Celery Stalk – diced finely
2 Shallots – sliced finely
1 medium onion, peeled and finely chopped
½ handful of flat leaf parsley – finely chopped (optional)
415g can red salmon, drained, with bones and skin removed
¼ cup (20g) grated parmesan (optional)
2 eggs
¼ cup (35g) plain flour
¾ cup (50g) dry breadcrumbs
2 tablespoons olive oil
salad, chips
lemon wedges, to serve

Cook potatoes in a saucepan of boiling water until tender., Remove from heat. Drain off water and mash lightly with a fork or potato ricer if you have one.

Add butter and milk, and salt & pepper to taste beating until very smooth. Set mashed potato aside to cool completely.Flake salmon into a medium mixing bowl. Add mashed potato, 1 egg (lightly beaten), celery, shallots, onion and parsley. Season to taste and mix well to combine.

Divide salmon mixture into patties (a bit bigger than the size of a golf ball).

In 3 separate containers, have the plain flour, the second egg (lightly beaten with fork) and the breadcrumbs ready.
Dust with flour, brush with beaten egg and coat with breadcrumbs

Place the crumbed patties on a plate, cover with cling wrap and refrigerate for at least 1 hour.

When ready to cook, heat oil in a large non-stick frying pan on medium heat. Cook patties for 3-5 minutes each side, until golden.

Drain excess oil on kitchen paper, drizzle with a squeeze of lemon and serve hot with salad and hot chips.


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