This recipe was developed over a few days and then perfected over many years. I can’t tell you the amount of times I’ve made these, they were the most requested item on the cafe menu. They go perfectly with a simple dressed leaf salad or on a roll with dressed leaf and lemon mayonnaise or yoghurt.
Recipe makes around 8 patties – 63 grams per patty
1 can of red salmon 210g
3 desiree potatoes
Sea salt and cracked black pepper
A handful of flat-leaf parsley
2 cups of wholegrain breadcrumbs
1 free-range egg
1/3 cup of plain flour
Peel and cut the potatoes into even chunks. Place them in a saucepan and cover with water. Bring to the boil.
While the potatoes are cooking: Drain and remove bones from the canned salmon. Mildly time consuming but worth it. In a bowl, use a fork to gently break up the salmon and remove any more bones. Add a squeeze of lemon juice and season with salt and pepper. Stir, cover with cling wrap and place in the fridge.
Reduce the heat on the potatoes and check they are tender by sliding a knife into them. Drain the potatoes using a stainless steel colander and place both back over the emptied saucepan. Stand for a few minutes as this allows for further draining and drying.
Tip the boiled potatoes back into the saucepan and dry mash with a masher or fork. Once the lumps are out, add a little butter and milk and season with salt and pepper.
Chop up flat-leaf parsley and stir a small amount through the mashed potatoes. Place the mash in a bowl and allow to cool in the fridge.
Take the salmon from the fridge and add some lemon zest, and stir through.
Combine the cooled mash and salmon in a larger bowl and mix together to an almost smooth consistency.
Place back in the fridge
I like to weigh the salmon potato mixture into 63 gram patties – you don’t have to do this, you can portion the patties to a size you prefer.
To crumb: Tip the wholegrain breadcrumbs onto a plate and plain flour onto another. Season breadcrumbs with parsley and salt and pepper.
Lightly whisk the egg in a bowl.
Use one hand for dry ingredients and one for wet.
Dust the patty with flour, dip into the egg and generously coat in bread crumbs. Repeat until they are all crumbed.
Cover with cling wrap and place in the fridge for at least 30 minutes.
To cook: Lightly cover the base of the pan with olive oil and heat slowly. Gently place patties in the pan leaving enough space between them. I generally cook 3 patties at a time. Press down with a spatula to even them out. Leave for a few minutes. Cook on both sides until golden brown.
Place on a plate lined with some paper towel.
Place 2 patties on a plate with some dressed green leaf salad and a wedge of lemon. You could serve with some lemon mayonnaise or lemon yoghurt.
Photo by © heidi schempp fournier 2007
© M. Williams 2017