Posts Tagged ‘salmon patties’

h1

Little Patty

October 18, 2009

salmonpatties1Last weekend’s birthday party excesses left us with a heap of leftover poached salmon – the perfect excuse to indulge in some sixties-style comfort food: the classic salmon patty.

I made these last Sunday for a friend whose French mother happened to telephone as I was cooking and, being French, asked what was for dinner. My friend graciously described these little babies as salmon croquettes, which sounds far more glamorous. You can call them what you like, but they are sweet, crunchy, deliciously simple.

I enjoyed them so much that I cooked them again in a different house a few days later – this time not with leftover salmon but one medium fillet. Both times I discovered that a little salmon goes a hell of a long way (a single salmon fillet and one large potato made 12 medium-sized patties, for example), so I had leftovers to freeze both times. The second time I steamed the salmon fillet till just cooked through. This recipe is for the single fillet as it’s easier to work out quantities, but you’ll be able to judge for yourself – I’d suggest marginally more salmon than potato, and enough egg to make it bind.

What you need:

  • Steamed/cooked salmon, flaked
  • 1 potato, peeled, cooked & mashed
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/3 bunch dill stems, finely chopped
  • 1 egg
  • very fine breadcrumbs (I hate buying them so made my own, but whatever works)
  • salt & pepper
  • vegetable oil, for shallow frying
  • yoghurt, honey & chopped dill, for dolloping

salmonpatties21. Fry the onion, garlic & dill stems till soft.

2. Combine the potato, salmon & onion mix in a bowl.

3. Add the broken egg and mix till well combined.

4. Form the mix into patties about 5cm diameter, and while the oil is heating, coat in breadcrumbs on either side.

5. When the oil is quite hot, shallow-fry on both sides till golden, and drain well on kitchen paper.

Serve with a green salad and a big fat dollop of yoghurt mixed with a little honey, lots of salt and chopped dill.