Recipe VIDEO above. Made with either fresh salmon OR canned salmon, these are so moreish! Golden crispy on the outside, savoury and juicy on the inside, these are baked, not fried, so they're healthier and there's less cleaning up. Makes 12 patties.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 cup Panko breadcrumbs (Note 1 for subs)
- 1 small onion (or 1/2 large), grated
- 1 garlic , minced
- 400 g/ 14 oz cooked fresh salmon OR canned red or pink salmon , drained (Note 2)
- 2 shallots / scallions / green onions , finely sliced
- 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- 1/2 cup parmesan , grated or shredded
- 1/4 tsp each salt and pepper
- 2 tbsp vegetable oil
- Oil spray
Preheat oven to 220C/430F standard (200C fan)
Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
Add remaining ingredients except salmon. Mix well.
Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)
1. Panko breadcrumbs are Japanese breadcrumbs that are larger than ordinary breadcrumbs so they make these patties fluffier inside. They're readily available nowadays in most supermarkets, in either the Asian section or alongside normal breadcrumbs.
Use in place of the breadcrumbs and do not change anything else in the recipe. I've tried all these and the patties still taste amazing!
2. SALMON: There are two types of canned salmon - pink and red. Red Salmon is more expensive and it has a more intense flavour than pink salmon. I use red salmon in springwater but oil is also fine - drain before use.
I use the entire salmon in the can - skin and bones. The bones are super soft, not even noticeable in these patties.
FRESH salmon, use 500g/1 lb, sprinkle with salt, pepper and drizzle with oil. Bake at 180C/350F for 20 minutes or until just cooked (or cook on stove), then flake and proceed with recipe.
Alternatives: tuna, sardines or any other canned fish. Just follow the recipe as is - key is to fold the fish in at the end so you end up with chunks and keeps the patties fluffy, rather than disintegrating into the mixture (which also makes them hard).
3. GRATED ONION - soaking breadcrumbs with grated onion is a technique I use in most meatball/patty shaped things that makes them tastier and softer inside.
4. CAULIFLOWER PUREE: Cauliflower Mash with Browned Butter: Boil cauliflower florets in loads of water for 5 - 8 minutes until soft, then drain and leave to steam dry a bit. Whizz florets with a bit of milk (or cream!) and butter until desired consistency achieved - I made mine like a puree. Season with salt and pepper. For browned butter, melt 50g / 1/4 cup butter in a silver or white saucepan over medium high heat, it will foam then turn brown and suddenly smelly nutty. Take it off the stove immediately, pour into a bowl, leaving behind the black bits on the bottom. Drizzle about 1/2 - 1 tsp on each serving of cauliflower mash.
YOGHURT SLAW: Finely slice cabbage, carrot and red onion, For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss salad in dressing.
5. Nutrition per serving, assuming 4 servings (3 patties per serving):
- Low carb - 1 cup of raw cauliflower rice
- Guten free - 1 cup crushed rice crackers or almond meal in place of the breadcrumbs.
Serving: 187g | Calories: 400kcal