I really do love a fish cake/pattie and I particularly love a tuna/salmon pattie (using tin fish) but my husband does not like the tin stuff! We are big salmon fans so wanted to make something that still honoured the salmon, tasted awesome and was also moist to eat. This recipe was absolutely superb! I was worried when I put it on the plate and I didn't have anything to dip it into, momentary panic of thinking it needed a dipping sauce .... it doesn't! An absolute joy to eat and with no left overs I'm thinking the family loved it too. Hope you enjoy. Eb x
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- 2 garlic cloves
- 80g celery, roughly chopped
- 80g onion
- 20g olive oil
- Handful of fresh parsley (approx10-20g)
- 100g fresh bread crumbs (half for mix half for coating)
- 1 heaped tsp Dijon mustard
- 30g mayonnaise
- Pinch cayenne pepper(or to taste)
- 500g fresh salmon filets (skinless) cut in thirds
- Extra oil for frying
Place garlic, onion and celery into the bowl and chop on Speed 5 for 3 seconds. Scrape down the sides. Add oil and cook for 5 minutes at 120°/Varoma Reverse Speed 1. Set aside to cool.
Add Parsley to the bowl and chop on Speed 7 for 3 seconds. Add cooled onion mix, mustard, 50g only of breadcrumbs, mayonnaise and cayenne pepper and mix on Speed 5 for 5 seconds. Set aside.
Place salmon into the bowl and chop on Speed 4 for 2 seconds. Add onion mix and combine on Reverse Speed 1 for 20 seconds.
Form patties and roll in remaining breadcrumbs then place into the fridge until ready to cook.
To cook, shallow fry in olive oil on a medium heat being careful to not over cook.