Not My Nana’s Salmon Patties

July 30, 2012

Everyone knows that salmon is a very healthy protein with their Omega 3 Fatty Acids. I have had, consistently with my two other pregnancies, an aversion to salmon while pregnant. However, it is very important for my family as well as me to eat it. So I decided to find other ways to make it a little less salmon-y.

I absolutely love my Nana’s salmon patties, a staple for our Rosh Hashana lunch menu. I’m under the impression that canned salmon is even less desirable than fresh salmon. So given my pregnant distaste for it, I figured I shouldn’t go down that road. Rather, I decided to turn my fresh salmon into salmon patties.

Thanks Google for exposing me to Delish – simply delicious recipes from a home cook.

On this website there are far prettier pictures of these patties but this is my work of art 🙂

 

Pan-Fried Fresh Salmon Cakes
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1¼ pound salmon fillets, skinned, any bones removed (I used a little less than 1 pound)
  • 1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts removed & finely chopped (I used multi-grain bread)
  • ¼ c grated onion
  • 2 Tbsp fresh parsley leaves (I skipped because I didn't have)
  • 2 Tbsp mayonnaise (I used Veganese due to Gabby's allergies)
  • ¾ tsp salt
  • 1½ Tbsp fresh lemon juice
  • ½ c all-purpose flour
  • 2 large eggs (I added an extra egg in the initial mixture)
  • 3-4 Tbsp olive oil
  • ¾ c panko, or plain dry bread crumbs
Instructions
  1. Chop salmon into ½-inch pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. (I added an extra egg into the mixture) Scoop a generous ¼ cup portion and use your hands to form into a patty measuring roughly 2½ inches in diameter and ¾ inch thick. Place on parchment-lined baking sheet and repeat with remaining mixture, making 6-8 patties. Freeze the patties until the surface moisture has evaporated, about 15 minutes.
  2. Meanwhile, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.
  3. Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.
  4. Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.

 

While devouring them, Adam said “this is restaurant quality!” I will take that as a big pat on the back! Drew consumed two patties! Gabby, on the other hand, did this lovely “spit your food out, rub your tongue like it’s just been harassed and refuse anymore of it” thing. Can’t win ’em all! I will, however, make these again. I will also be visiting this website again! Thanks Delish, it was delish!!!

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