Thursday, February 23, 2017

Fried Salmon Patties

Fried Salmon Patties
Servings: 4
From Nom Nom Paleo

1 1/2 lbs. canned, boneless, skinless wild sockeye salmon, packed in water, drained and broken up into chunks
1/4 c. paleo mayonnaise
2 green onions (tops and bottoms), minced
2 large eggs, lightly beaten
2 Tbsp. chopped Italian parsley
1/4 medium yellow onion, minced
1/4 c. coconut flour, divided
1 tsp. paprika
1/2 tsp. dried dill
1/2 tsp. salt
1/4 tsp. dried mustard
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 Tbsp. ghee
2 lemons, cut into wedges

In a large bowl, mix together the salmon, mayo, green onions, eggs, parsley, onion, 1 Tbsp. coconut flour, paprika, dill, salt, dried mustard, garlic powder, and pepper.

Divide the salmon mixture into 8 equal portions, and form a patty that's roughly 3 inches in diameter and 3/4 inches in thickness. Place the cakes on a parchment-lined plate, cover, and chill in the fridge for about 30 minutes to firm up the cakes.

When ready to cook, put the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the ghee over medium heat in a large skillet, and fry the cakes for 2 minutes or until golden brown, flipping once. Drain on a wire rack before serving with remoulade and lemon wedges.

Notes: My favorite salmon patty recipe is this one, but since we're off dairy and peas for now, we needed to find a suitable substitute. This version is pretty good, but I think it would have been better if we chilled the salmon patties even more. The flavor was very good, but the texture was a little soft. We will likely make it again, though, and will tweak the chilling and fry time.

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