Salmon Patties Recipe
Cornmeal adds texture to the patties and gives a slightly gritty mouth feel to every bite. The amount of cornmeal is totally adjustable according to your taste — simply add more to stiffen the patties if desired. If you're using fresh salmon, bone removal is a must — this is so they don’t get lodged in your throat when swallowing.
Equipment
- blender
Ingredients
- salmon cornmeal
- cornmeal scallions
- Egg
- Cornstarch
- Salt
- Pepper
- Cajun seasoning
- black pepper
- oil
- garlic powder
- Japanese mayonnaise
- Heinz ketchup
Instructions
- Combine salmon and cornmeal together in a food processor until they turn to a paste.
- Grind until they turn to a paste.
- Combine the salmon-cornmeal mixture with some cayenne pepper, salt, egg, cajun seasoning or any seasoning of your choice, ground black pepper, garlic powder, chopped scallions and corn-starch in a sizeable bowl.
- Stir everything together until all the ingredients are well combined. Ensure that everything sticks together quite well.
- Shape the mixture into small patties as the size you want.
- Heat some oil in a frying pan over medium heat. When heated, add the patties to fry. Cook for a minute on the first side and flip to the other side until golden brown.
- Transfer the patties to a paper towel-lined bowl to drain excess oil.
- Add and stir in some mayonnaise into your ketchup.
- You can enjoy your well fried patties plain or with your made ketchup.
Video
Notes
In this salmon patties with cornmeal recipe, we chose fresh salmon and used a food processor to grind it up with the cornmeal.
By using fresh salmon, we were able to calculate the nutrition more accurately and avoid the absorption of unnecessary oil. However, this doesn’t necessarily mean canned salmon is any less appropriate for this dish.
Nutrition
Serving: 100g
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