Salmon patties

CHOICE recipe for Salmon patties
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01.Salmon patties



1 x 415g can red or pink salmon, drained
2 cups parsnip or celeriac mash
½ onion, very finely chopped
¼ cup parsley, finely chopped
2 tablespoons Dill, chopped
1 tablespoon grated lemon rind
1 egg
Salt and pepper
½ - 1 cup plain flour spread out on a plate
Oil for frying


Coat with Breadcrumbs
2 eggs, beaten
2 cups breadcrumbs spread out on a plate or in a shallow tray

Salmon patties Ingredients


• In a large bowl combine all ingredients well, except flour and oil
• Refrigerate mixture for an hour if possible this makes the mixture dryer and easier to handle.
• Divide the mixture into 8 equal portions. Shape each portion into a ball and coat with some of the flour that is on the plate. Gently flatten each portion into a patty.
• Place patties on a plate lined with baking paper and place in the refrigerator for 30 minutes.
• Heat enough oil in a frypan on medium heat to shallow fry half the patties. Cook each side until golden brown. Repeat with remaining patties.

Coat with Breadcrumbs


• Follow above method up to coating with flour and flattening out to a patty shape.
• Place floured patty into the egg mixture, coat both sides. Gently remove from egg and place onto breadcrumbs (a fork is best for this).
• Coat patty with breadcrumbs. Transfer to a large plate lined with baking paper.
• Repeat with remaining patties.
• Cover and place in the fridge for 30 minutes to chill.
• Cook as above. (you may need to wipe the frypan clean with paper towel after the first batch and repeat with fresh oil and a clean frypan)


• Serve with lemon and dill mayonnaise (1/4 cup egg mayonnaise, squeeze of lemon juice and a tablespoon chopped dill.
• Can be eaten hot or cold



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