Salmon is plentiful on the lake right now, and I have to find uses for the huge fillets I've been acquiring. One of my favorite things in my youth that my Mom used to fry up for us was fish patties. Seemed we fished morning, noon and night...and I was forever standing at the sink cleaning fish. ;-) So, I decided to fry up some salmon patties today and enjoy the season's harvest.
Here's the crew:
1 lb. Salmon (you can used a large canned variety if you don't have access to fresh fish)
2 Tbs. all purpose flour
1/2 tsp. paprika
1/4 tsp. salt
1 small onion chopped/minced
2 cloves garlic minced
1 tsp fresh or dried basil
1 large egg
1/2 C. bread crumbs
1 tsp. dill chopped. (I didn't have any dill, so I used dill sauce)
Zest and 1 Tbs. juice of a lemon
2 Tbs. olive oil
1Tbs. butter
I had already cooked my salmon, now I've put it into a food processor to grate it up.
A few pulses makes it into a nice texture. Don't overdue it or you wind up with Salmon paste.
Whatever you do before you start frying or mixing your other ingredients, even if you are using canned salmon, look for pin bones! I did find some in mine. If you've never had a fish bone stuck in your throat, or embedded in the back of your tongue for days, be thankful. You don't want to experience that!
I consistently find bones in even the major manufacturers' cans of Tuna fish. So don't think they can't slip by those inspectors.
Mix together all of the ingredients except the oil, butter, lemon zest, and bread crumbs. Make sure it's well blended.
Now I like to see how loose the mixture is and add enough bread crumbs to be able to shape patties. It has to hold together or it will break up when you fry it.
Form your patties into about 1/2" thickness.
Heat the oil and butter on medium high heat. Get it good and hot. We don't want the patties to soak in the oil, we want them to sizzle in it.
Place the patties in the pan leaving plenty of room to flip them over when browned. About 3-4 minutes on each side.l Place them briefly on a paper towel lined plate to soak out any excess oil. Then serve them up with a side of Tartar sauce if you like, or you can make a Lemon cream sauce to drizzle over them for a special taste and eye appeal. Garnish with some chopped fresh basil and a little lemon zest.
OR...how about a change up from the ordinary pattie and make Salmon meatballs? Just roll them into round balls, and cook them the same. Roll them as they brown in the pan so all sides cook. Set them in some flavorful Lemon Cream Sauce and drizzle some on top with a wedge of lemon and some chopped basil to garnish.
