Editors' Pick
Salmon Patties With Seasoned Mayo
photo by French Tart
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
10 patties
ingredients
-
Mayonnaise
- 5 -6 tablespoons mayonnaise, tangy
- 2 teaspoons wasabi, sauce
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons honey
-
Patties
- 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
directions
- 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.
Reviews
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These were just divine, I have lots of salmon fish cake and patty recipes that I make, most of them old family recipes, but these were great mainly due to the mix of ingredients........we both loved the melange of flavours which gave the patties a piquant taste and lovely texture. But, the star of this recipe is most definitely the wasabi mayonnaise, which was just DIVINE! I didn't have any wasabi sauce, so I used some wasabi paste, but less of it. I halved the recipe as there was only the two of us, and the recipe yielded 6 patties - we had 3 patties each served with masses of salad with grated carrot. The perfect lunch for a lazy almost spring like January Sunday. Made for Zurie's cook-a-thon in memory of her beloved Gideon.
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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.
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Wow, what a fantastic recipe for salmon patties. I made this as written except that I had wasabi in a tube, so I cut the amount in half. It's so easy that this would be a perfect dish to get the kids to make. I got 8 patties and dry-fried them on a non-stick griddle. The mayo is divine and the kind of sauce I'll make for other uses. Thanks so much for posting.
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This is definately a keeper for me...going into my Favorites of 2014. I made the recipe as written only cutting it in half for DH and I and adding some panko along with the cornflakes crumbs (which I have never used before in salmon patties) to coat the outside of the patties. I did use just cornflake crumbs for the patties themselves. I did let them sit in the fridge for a couple of hours but all DH could do was say "yummmmmm". I served these with a green salad using your recipe#484426#484426. Both keepers. Thank you for posting. Made in memory of Zurie's DH cook-a-thon.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).