Salmon patties
These simple and wholesome salmon patties offer a delicious, gluten-free, and dairy-free meal option. Made with tinned salmon, grated sweet potato, eggs, and buckwheat flour, they are pan-fried to a golden crisp. Quick to prepare, these savory patties are perfect for a healthy lunch or light dinner, providing a good source of protein and essential nutrients.
Equipment
- 1 Large Mixing Bowl
- 1 Box Grater For grating sweet potato
- 1 Large Frying Pan or Skillet
- 1 Spatula For flipping patties
- 1 Fork For mashing salmon
Ingredients
Main
- 100 grams tin of salmon bones in
- 1 cup sweet potato grated
- 2 eggs
- 2 tablespoons buckwheat flour
- 1 tablespoon parsley chopped
- 1 tablespoon coconut oil
Instructions
- Drain the tinned salmon, reserving any liquid if desired for moisture, then transfer to a large mixing bowl. Using a fork, thoroughly mash the salmon, incorporating any softened bones.
- Add the grated sweet potato, eggs, buckwheat flour, and chopped parsley to the bowl with the mashed salmon.
- Mix all ingredients thoroughly until well combined. The mixture should be cohesive enough to form patties. If too wet, add a tiny bit more flour.
- Divide the mixture into four equal portions and gently form each into a patty, about 1 inch thick.
- Heat the coconut oil in a large frying pan or skillet over medium heat until shimmering.
- Carefully place the salmon patties into the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Cook for 4-5 minutes per side, or until golden brown and cooked through, with a crispy exterior.
- Using a spatula, carefully flip the patties to cook the other side evenly.
- Once cooked, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve hot, perhaps with a fresh green salad or a light dipping sauce.
Notes
When using tinned salmon with bones, thoroughly mash the bones into the fish; they are a good source of calcium and will soften during cooking. Ensure the sweet potato is finely grated to integrate seamlessly and aid in binding. If the mixture feels too wet to form patties, add a small amount of extra buckwheat flour until a workable consistency is achieved. Cook the patties over medium heat to allow for even cooking and a golden crust without burning. Avoid overcrowding the pan to maintain consistent heat. For an elevated flavor profile, consider adding a squeeze of fresh lemon juice or a pinch of smoked paprika to the mixture, and serve with a vibrant dill-yogurt sauce.