Comments on: Little Patty

By: Loaves and fishes: my list of miracle foods « How to shuck an oyster

Loaves and fishes: my list of miracle foods « How to shuck an oyster — Mon, 14 Dec 2009 21:44:54 +0000

[...] couple of fillets of salmon in the freezer and a couple of spuds can yield a heap of salmon patties for a [...]

By: Jamie

Jamie — Fri, 23 Oct 2009 07:03:37 +0000

When I started off cooking at the eager age of 10 years (greedy piglet from way back, I am) ‘salmon rissoles’ was part of my initial repertoire as taught by mum. And with her salmon rissoles the potato, finely chopped onion and egg was the basis (along with tinned salmon, plus one or two more things). I still make my mum’s very simple recipe as comfort food, but I really like the sound of yours, Charlotte, so I’ll give that a try.

By the way, I’m a great believer in chopping the dill the way you do, too. But it’s a bugger of a herb to grow – I’ve given up trying to maintain a steady supply – too fickle and quick to go seedy or just cark it.

By: doctordi

doctordi — Wed, 21 Oct 2009 01:25:37 +0000

These look and sound scrum-didly-umptious, Charlotte. Perfect springtime fare, too, with a nice big salad and a frosty glass of vino… mmmm….

By: ThirdCat

ThirdCat — Tue, 20 Oct 2009 09:21:53 +0000

You go to people’s houses and cook for them? Do drop by next time you’re in the neighbourhood, won’t you?

By: Fiona Wood

Fiona Wood — Tue, 20 Oct 2009 09:11:35 +0000

We just had salmon patties – thumbs up from everyone here – though I realise now I forgot the egg, and they were a little fragile to turn in the pan, but very yum. I added some spring onions to the patty mix, and some dijon and a slurp of red wine vinegar to the yoghurt/honey/dill. We had them with lightly steamed choy sum and dukah. Thanks for reminder of a retro classic. (I will try some dukah in breadcrumb mix next time, that sounds good.)

By: Charlotte

Charlotte — Tue, 20 Oct 2009 06:51:47 +0000

These are foolproof Grad, foolproof. Potato and egg, bingo. They are pretty hearty, though sort of nicely flaky if you get the spud/fish ratio right. And Lou that sounds damn fine. I thought you were talking about za-ataar (however do you spell that?) the other day, which I thought would be a bit too strong on the flavour front, but that sounds delish.

By: lou

lou — Mon, 19 Oct 2009 23:43:44 +0000

Matt makes salmon patties with a dukhah/breadcrumb coating. More extra crunch…. yummy

By: Grad

Grad — Mon, 19 Oct 2009 18:21:15 +0000

Okay, now I know where I went wrong. I am actually a good cook. Nevertheless, when I tried to make salmon cakes (yet another name for these) I used (store bought) breadcrumbs in the filling, making them heavy, dense, and indigestable. I should have used potato. What was I thinking? I’m going to try again using your recipe.

By: Charlotte

Charlotte — Mon, 19 Oct 2009 12:13:29 +0000

Ooh goody! So glad you liked ‘em. I actually could probably eat the whole batch myself, but then I am a champion greedy pig.

By: Jane GW

Jane GW — Mon, 19 Oct 2009 09:55:16 +0000

Yum yum yum. I’ve just cooked your patties for dinner (for 4) and we devoured them all. None left for the freezer. Thanks for a great recipe. I did the dill yoghurt too which was delicious, although I just did dill + yoghurt, keeping it simple for family fare. Loving your food.