I created these chunky salmon patties a couple of weeks ago – hubby & I freakin LOVED them! So much so, we had them AGAIN 2 nights later in open style burgers. I served them on freshly baked gluten-free rye. I won’t lie, I am not one to keep cooking the same thing over again – I like to cook very intuitively and with spontaneity … BUT, I just couldn’t stop thinking about them.
I adapted this from my crab cake recipe, with a couple of minor deet changes. I used rice breadcrumbs – it gave the patties a really crispy texture & crunchy finish.
2 salmon fillets (skin removed)
1 cup gluten free breadcrumbs
2 free range eggs (gently beaten)
2 heaped tbsp homemade mayonaise
juice of 1/2 lemon
1 heaped tsp homemade mustard
pinch pink sea salt
cracked black pepper
bunch coriander (chopped)
small bunch chives (chopped)
rice bran oil
Cut the salmon into small cubes. Add to a mixing bowl. Add all of the remaining ingredients and combine gently (careful not to break the salmon pieces).
Leave to sit for 15 minutes before shaping into 6 patties. Heat a good tablespoon of rice bran oil in a frypan. Fry the patties over a medium – high heat until golden brown and cooked through.
Serve with avo salsa & lemon wedges…
or in gluten free burgers – with lettuce, mayo red onion, asparagus & avo. EPIC Friday night meal!
*Rice bran oil is a perfect option for this recipe, as it has a high smoke point and subtle flavour.