Salmon Patties With Seasoned Mayo
Very nice salmon patties (my own). The list of ingredients are mostly seasonings you will have at hand. Canned salmon and tuna can be quite bland unless well seasoned. Do use a tangy mayonnaise and not low-fat!
- Ready In:
- 5 -6 tablespoons mayonnaise, tangy
- 2 teaspoons wasabi, sauce
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons honey
- olive oil (for frying, or use canola)
- 2 (7 1/2 ounce) cans salmon, drained in a sieve
- 1⁄2 cup onion, finely chopped
- 3⁄4 cup dried breadcrumbs (I prefer cornflake crumbs)
- 1 tablespoon Dijon mustard, smooth
- 1⁄2 teaspoon black pepper, coarse
- 2 tablespoons parsley, chopped
- 3 tablespoons mayonnaise, tangy
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons Worcestershire sauce
- 2 eggs, lightly beaten
- Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less. Put in a small jug, cover and keep in fridge.
- Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
- Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavour.
- If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
- Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
- Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
- I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
- Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.
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I don't think I should rate this recipe because I made changes. I didn't have wasabi so I used horseradish. I was craving creamed peas so I didn't make the mayo. What I did do was make the patties according the recipe, subbing fresh bread crumbs for the dried, and omitting the mayo completely. Then I made creamed peas with a medium white sauce, white pepper, salt, flour, butter and milk. I added a generous two tablespoons of horseradish to the white sauce when I added the frozen peas and heated through. I served the creamed peas (I call it pea sauce) over the patties. Yum. Thank you for posting your recipe, for if you hadn't, I would not have enjoyed my salmon patties. Yours truly.Reply
I love salmon patties and the sauce on these is fantastic. I was running short of time and did not allow these to rest in the refrigerator and I do think they would have been much better. Also, thank you for the corn flake idea. I crumbled corn flakes into the mix and used in place of the breadcrumbs. Thanks much for sharing the recipe.1Reply
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