Did anyone else grow up on salmon patties aka fish cakes aka salmon croquettes? I’ll admit, I wasn’t a fan when I was a kid but I’ve grown to love my twist on them. What I really appreciate about these scrumptious cakes is that a batch can be enjoyed for breakfast, lunch or dinner.
For a couple years I was pescatarian and included salmon patties as a reoccurring part of our menu. My hubby and I even had a little battle over who prepares the best patties. I have a little secret to tell about this…
My husband rarely cooks but makes amazing salmon patties. He never likes the way mine turn out as much as his own. I sort of “let” him think his rendition taste better than mine so he’ll take over cooking for the night.
He likes his with a crunchy outside and delicate middle and uses panko bread crumbs (about 1/2 c) crumbs and 1 egg instead of ground flax, almond meal and water. Trying to maintain a gluten free diet and minimize the egg since they are triggers for my daughters eczema, I had to remix our old ways. I knew I finally mastered the new substitutions and proportions when my husband said they were great. I hope he'll still make his from time to time. Not because they’re better than mine but because I love to see him in the kitchen :)
If you love flavor, after making these a few times try switching up seasonings. Instead of oregano add curry spice (about 1 tsp) or herbs de provence (about 2 tsp)- the variations are great.
2 cans wild Alaskan pink salmon, skin and bones removed
1/4 c ground flax
1/4 almond meal
1 small red onion
2 garlic cloves, minced
1 tbsp dried oregano
1/4 c parsley, finely chopped (optional)
1/8 tsp cayenne pepper (optional)
Himalayan pink salt
1/4 c water
1/4 c grapeseed oil
- Add the salmon to a large mixing bowl and remove skin and bones.
- Add the remaining ingredients: ground flax, almond meal, red onion, garlic, oregano, salt and water.
- Mix ingredients together with your hands.
- Make a test patty to assess consistency. It should hold together. If the patty seems too dry and is falling apart, add it back to the mixture to blend with an additional 1 tablespoon of water and 1/2 tsp of ground flax seed and let sit for about 3 min. Test again. Add as much water as needed but AVOID it getting too wet.
- Add oil to a skillet and heat to med-high. Add patty once skillet is hot and cook for about 6 minutes or until bottom is lightly browned. Flip and cook to another 6 minutes or until desired browning.
*I like to dip my salmon patties or top with a dollop of my quick garlic aioli: 1/4 c Vegenaise or mayo, 1 tsp granulated garlic, 1/8 tsp lemon juice or to taste, a sprinkle of Himalayan salt. Serves 2.
Until next time.