Sometimes you just have a few ingredients and dinner time is fast approaching. I always have a tin of pink salmon in the cupboard - Salmon patties are a great Sunday night easy dinner. It's been such a lovely weekend here in Sydney - I wish it would realise it was spring and heat up a bit though! Still, more time for soups. Unfortunately, salmon patties are not the most photogenic little creatures! Quite delectable though...
Ingredients:
400gm tin pink salmon 1 cup of breadcrumbs (or mashed potatoes or cooked rice) 2 or 3 beaten eggs 1 onion, finely sliced
Salt, pepper, garlic, chopped herbs such as parsley, dill, chives Optional: rinsed capers
Aioli:
1/2 cup best mayonnaise
garlic
lemon juice
dill
Method:
1. Drain and mash tin pink salmon into a large bowl.
2. Add your breadcrumbs/rice/mashed potato
3. Add beaten eggs (to bind it together when cooking).
4. mix with a fork (and slightly mash to rice if you have added that)
5. Add salt, pepper, garlic, finely diced onion, dill, whatever you have around for taste. You can vary this part! I tend to use this dish as the "cupboard love" dish - using up
6. Shape a small handful into a ball, and roll in breadcrumbs.
7. On med/high heat, add patties to heated olive oil. Press down with a spatula to make then a bit flatter. You now cook them on each side until they are brown. Essentially, you are wanting the egg to cook through. Don't overcook - they can dry out.
8.Put on a plate with paper towel to drain off any oil. If you are doing them in batches, put the cooked ones into a warm oven My recipe last night made 9 patties - I had 2 which was plenty (46g salmon in each one I calculated!), Andrew ate 3 with a serve of chips. Serve with salad, or chips, or potato, or whatever you like! With aioli on the side, and some lemon wedges if you are so inclined.
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