Recipe #12: salmon patties

 I know what you’re thinking: there’s nothing new about salmon patties. Maybe your mother, like mine in the 1970s, slapped a can of salmon together with an egg and some breadcrumbs, formed patties, fried them up, and called it a meal. And maybe your memories of them, like mine, are good. 

But these, I guarantee, are better!

Ingredients:


Oops, I forgot to include the neutral flavoured canola oil in the picture above. But you’ll need it too.

Directions:

Using any canned wild salmon—pink, sockeye, is there any other?—open and drain it well. I only use canned salmon that has skin and bones included for the extra health benefits.

Take a fork to your well-drained salmon and make sure you really smash up the skin and bones well. Otherwise it can be a little too real, if you know what I mean.


Next, add a farm fresh egg and mash it all together:


Next, add the dry ingredients: quick oats, flax meal, and black sesame seeds, in the approximate proportions shown below:


If in doubt, start with less and add more so it’s not too wet and not too dry, but just right to form stand-alone patties.

Add some chopped scallions and fresh or dried dill:


At this point, I like to get rid of the fork and get my (clean) hands right in there and manually smush everything together. It improves the texture and homogeneity of the final product. While you’re in there, you can roughly mark off the four quarters which will become the four patties:


Now it is time to heat up a couple of glugs of neutral flavoured oil in the frying pan on medium high heat, and when heated, add the four hand-formed patties:


You may need to lower the heat to medium to avoid burning the delicate patties—please keep an eye and a nose on things!

When the patties are golden browned on one side, flip:


And gently fry the second side. Sometimes I turn the heat to low and walk away, letting them cook longer without the fear of burning. Sometimes I pop them in a 350F toaster oven for 5-10 minutes to cook the insides better without overcooking the outsides. See what works for you!


I like to serve mine with a mixture of mayo with mustard habanero hot sauce for dipping, and it is served in the photo above with summery sides: buttered boiled new potatoes with sour cream and fresh sugar snap peas.

Leftovers make a great lunch or snack, warm or cold.

Canned fish does it again!

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