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.
Keyword: Salmon patties
1cupPanko breadcrumbs(Note 1 for subs)
1small onion(or 1/2 large), grated
400 g/ 14 oz cooked fresh salmon OR canned red or pink salmon, drained (Note 2)
2shallots / scallions / green onions, finely sliced
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. Subs:
Low carb - 1 cup of raw cauliflower rice
Guten free - 1 cup crushed rice crackers or almond meal in place of the 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):