Recipe by cookingpompom
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.
Top Review by morgainegeiser
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.
- 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.