Prep 10 mins
Cook 6 mins
Darren is a close friend of ours and has been a chef for over 27 years. He worked in an English pub called "The Pig and Whistle"; this is their recipe for salmon patties. Serve hot with chips and either tomato sauce OR tartar sauce; both are suitable but not together! I make this when I have leftover mashed potatoes OR I make extra for this meal the next day. Cheap and the patties can be made the night before. Recipe can be doubled and tripled. Recipe does NOT include resting time.
- 2 cups mashed potatoes
- 1 cup canned salmon, skin and bones removed (pink or red)
- 1 egg
- 3 green onions, sliced fine (Aussies call these shallots)
- 2 teaspoons lemon pepper
- 1 teaspoon Worcestershire sauce
- 2⁄3 cup breadcrumbs, plus extra for rolling
- 1 cup vegetable oil
- Place mashed potatoes, salmon, egg, green onion, lemon pepper, Worcestershire sauce, and breadcrumbs thoroughly in a large bowl. Use your hands; I like using food preparation gloves.
- Use wet hands to form into patties.
- Roll patties in the extra breadcrumbs.
- Put patties on a plate and leave for at least for an hour, or up to overnight. They break apart if not left to rest. Cover with cling wrap until ready to use.
- When ready to cook, heat the oil in a large fry pan/skillet. I use my electric skillet up to number 8, medium high.
- Add the patties when the oil is hot; test a piece of bread, it should turn golden within 5 to 10 seconds.
- Fry one side until golden and flip; fry the other side until golden (about 6 minutes in total).
- Serve with chips and salad/veggies.
What a different way to make salmon patties. We really enjoyed the taste of the mashed potatoes in the salmon, but did feel it made them a little mushy. They do have a nice flavor. Made for ZWT8.
These were a great change of pace from my usual "cracker crumb and egg" salmon patties! My 2 year old especially enjoyed them; I think she ate more than me! We liked the texture of the mashed potatoes, it really sort of made these a cross between a fish cake and a potato pancake. I used about 12 ounces fresh cooked salmon, and since leftover mashed potatoes don't exist in my house I boiled and mashed a few. As a result they were unseasoned, and I think if you are going to use unseasoned potatoes there needs to be a bit more spice in the rest of the recipe. I added a fair amount of salt, and think more Worcestershier, some Old Bay or Cajun spices would have been even better. I cut back on the pepper for little tastebuds, using 1/2 t, and that was more than enough to feel the bite and get the flavor. I think 2 t would have been way too much for us. Thanks for posting; we'll be making these again! Made for ZWT 8: The Wild Bunch.