It seems that any time there is left-over salmon, it doesn’t get eaten as quickly as other things.
Sometimes I’ll add some pieces to a plate of salad greens with olives, cucumber and tomatoes for a nice lunch, and I like that. But overall, there’s just something about left-over salmon – it stays in the fridge, uneaten.
But not anymore!
Salmon patties are the answer. Plus you can mix and match the ingredients, and how you serve them (on their own, in a pita, alongside a grain salad).
The more efficient way to do this is to use leftover salmon and potatoes. It’s best to plan for salmon twice in a week: buy a large piece for dinner the first night and only eat half. Also make potatoes for one of your meals early in the week and save a couple for this dish. Then, these patties come together quickly with the pre-planned leftovers.
Here’s what you’ll need (approximately):
- salmon, cooked (around 3/4 pound or 400g weight before cooking)
- 2 potatoes, diced (leftover roasted, boiled, baked are fine, or else dice and boil a couple until soft enough to spear with a small knife)
- handful parsley, chopped (or other fresh herbs you like)
- chopped red onion (about 1/4 cup, but as much as you like; Also spring onion, leeks, or white onion are fine, too)
- 1 egg + 1 egg white, beaten
- juice of 1/2 a lemon
- salt, pepper
Here’s how to do it:
- Break up the salmon with a fork or your fingers
- Combine all the ingredients in a bowl and mix gently with a fork, but don’t mash up the fish or potatoes
- Scoop 8 patties onto a parchment-lined baking sheet and bake at 4oo for 10 minutes.
These turn out like small salmon burgers, or large baked crab cakes. Or like salmon patties.
Try them with different flavourings, too: add ground cumin /chopped cilantro / lime, or curry powder / diced chilies. Serve them with a yogurt sauce, sliced tomatoes or lemon wedges for squeezing. It all depends on how you want them.
Maybe in a pita with a heap of alfalfa sprouts and some sweet mustard?