Salmon patties! I love salmon, but not what it does to my wallet. Luckily these salmon patties are delicious, and they are made with frozen salmon, which means you won’t be bankrupt at the end of the meal. Win win!
There is another reason why I love to use frozen salmon… you can mince it really easily with just your chef knife! I let the salmon thaw about half way and go at it with my knife until it is a nice mince. If you have ever tried cutting raw salmon, you know that it is really tricky. Getting it into little pieces would most likely leave me in pieces and swapping out dinner for a chocolate fudge sundae.
By adding lots of fresh ingredients like cilantro, red peppers, red onion, and garlic you are guaranteed to avoid any extra fishiness that comes along with most frozen salmon. If you are a spicy kind of person, I would highly recommend adding some jalepeño to the party.
The patties get their shape from two binding ingredients: egg and masa. I like using masa or corn meal when making any type of patty instead of breadcrumbs. Many recipes call for breadcrumbs, however I generally have to stay away from them because most of the pre-made ones aren’t allergy friendly. And sometimes when you use breadcrumbs the patties become too bulky and flatter in flavour.
Serving the Salmon Patties
These salmon patties are not picky about what they are served with. They make excellent salmon burgers paired with homemade whole wheat buns. If you must know, I ate these patties as salmon burgers before running my fastest half marathon, pretty much they are a power food! But most of the time I’m not carbo-loading, so we serve the patties over a fresh salad with either guac, chipotle quark, mango salsa, or all three! And maybe just maybe some sweet potato oven fries!
Seriously, what better way to get some omega-3s without breaking the bank! Also, you can double the recipe and freeze the patties for another time 😀 Woohoo for meal planning/leftovers/one meal in the freezer = one night of not stressing over dinner.