Dec
05
Salmon patties seem a little hard to talk about. Either you like salmon or you don't. So if you do, these are a nice alternative to broiling, grilling or baking. I like to put Worcestershire on them before I dig in. I think it enhances the flavor, or maybe I just really like Worcestershire. Jake thinks I put it on a lot of things, which might be true. Add a side of veggies to two patties and you have a complete meal!
Salmon Patties
INGREDIENTS
5 slices whole-wheat sandwich bread
1.5 to 2 lbs. of cooked salmon (I use a frozen fillet prepared ahead of time)*
2 whole eggs and one egg white, lightly beaten
4 scallions
½ cup canned water chestnuts, finely chopped
¼ cup fresh cilantro leaves, finely chopped
½ tsp. freshly ground black pepper
3 tsp. olive oil, divided
- DIRECTIONS
- Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. Take the crust from bread and repeat the process. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add into the bowl. Add water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
- In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side or until browned. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side or until browned.
- *The original recipe calls for 2 (15-ounce) cans salmon, drained, skin and bones removed. You can use this option, the frozen version above or fresh salmon. It's whichever you prefer. Just make sure it's cooked and cooled before using it in this recipe.
- Source: Adapted from: The Food You Crave
"salmon patties are hard to talk about" haha!