Something savory this week, and you may have some hints for me. These patties were a bit TOO loose- I needed a spatula to move them around. I didn’t want to add too much dry breadcrumbs and make them too dry. Does anyone have suggestions on what I can do to firm these up, without drying them out? Maybe fresh breadcrumbs? Less mayo? They tasted great, either on a plate with a salad or served on a burger bun with just a touch of tartar sauce.
- 6-7 oz skinless, boneless salmon- either foil pouch or canned
- ¼ cup finely diced green pepper
- ¼ cup finely diced onion
- 1 egg- beaten lightly
- ½ to ¾ tsp Essence (scroll to bottom of stew recipe)
- 1 TBSP Dijon mustard
- ¼ cup (scant) mayonnaise
- 1/3 cup dried bread crumbs (approx.)
- 1 cup Panko or additional bread crumbs (for dredging)
- salt & pepper to taste
- 3 TBSP oil for fry pan
- Preheat large sauté pan over medium heat.
- Flake salmon in a medium mixing bowl. Add pepper & onion and egg. Then mix in seasonings, mustard & mayo.
- Fold in the 1/3 cup breadcrumbs. If mixture is too loose, add up to ¼ cup more.
- Spread Panko crumbs on a sheet of wax paper. Divide mixture into fourths, and form into balls , drop on Panko, and flatten into patties about ½” thick. If patties are too fragile to turn over to coat other side with crumbs, dust tops with additional Panko, and lightly press to adhere coating.
- When oil is hot, place the patties in sauté pan, and fry until first side is golden brown. Carefully flip patties over, and brown second side until golden- about 8-10 minutes total cooking time.
As you can see, I had a “breakage” problem. But they still tasted good. Maybe I should just make them smaller?
Feel free to substitute green onions and/ or celery for the regular onions and/or green pepper.