I live for a salmon patty, because they are the perfect food delivery system; handheld, dippable and so damn delicious I can’t even.
During the summer months my fish intake goes way up, as the desire for lighter food becomes, well, more desirable; and this salmon patty was on high rotation last summer. And seeing as Toronto felt VERY MUCH like summer this weekend, here we find ourselves once again.
The secret to making a salmon patty that stays intact, or any patty-like creation, is to chill the patties before you bake or pan fry them; by doing this, you give yourself a better chance of your salmon patties staying together. File under, food news you can use.
My last salmon patty tip is this, make sure the herbs and seasonings in your patties are cut very finely, because if your pieces are too big, the patties will struggle to stay together.
A salmon patty to amplify your kitchen prowess. Done.
Savoury Tandoori Spiced Salmon Patty
- 4 fillet of salmon
- Zest and juice of 2 lemons
- ¼ cup cilantro
- 1 tsp ground garlic
- 2 tsp cayenne
- 1 ½ tbsp tandoori spice
- ¼ cup breadcrumbs (GF use crushed puffed rice)
- 1 tsp salt
- 1 tsp coconut oil
In a food processor combine all the ingredients and pulse until well combined. Using wet hands form the mixture into even sized balls NOTE: wet hands ensures the mixture doesn’t stick to your hands; then flatten balls into patties. Refrigerate the patties for 20 minutes.
To cook, heat oil in a non-stick or well seasoned cast iron pan, and cook the patties for 3 minutes per side.
Enjoy wrapped alone, wrapped in lettuce, on a pita or cold from the fridge.