Salmon Patties
Cold water fish, such as salmon or sardines are a staple in my families diet - Theresa

Salmon Patties

“Cold water fish is a staple in our diet. Salmon patties are not only delicious but a good way to stretch canned salmon. I serve this dish two ways: either on a homemade bun with pickles, red onions, tomatoes and lettuce or with mashed potatoes, coleslaw and or steamed vegetables.” - Theresa

YIELD:  8 to 10 pieces of fish

PREP TIME: 10 to 15 minutes

BAKING TIME:  20 to 30 minutes

APPLIANCES, BAKE WARE & SUPPLIES: Food processor & cookie sheet, brown parchment paper.

INGREDIENTS

For the patties:
2 stalks of celery
1 onion, chopped
1/4 cup (60 mL) parsley, chopped
1 clove of garlic
1 tablespoon (15 mL) fresh dill, chopped
1/2 cup (125 mL) walnuts, chopped
4 or 5 - 160 or 213 g cans wild sockeye salmon (I like Raincoast Trading Wild Salmon)



2 tablespoons (30 mL) Worcester sauce 
1 teaspoon (5 mL) of hot sauce
1 teaspoon (5 mL) of Dijon mustard 
Juice of 1/2 a lemon 
1 Flax/Chia egg* or 1 egg
2 medium russet potatoes - shredded, fine
1/4 cup (60 mL) red lentil flakes (GoGo Quinoa)

For bread crumbs:
1 to 2 cups (250 to 500 mL) of Panko or homemade bread crumbs.

DIRECTIONS

1. To make patties: With a food processor chop celery, onion, parsley, garlic and dill together and place in large metal or ceramic bowl. Chop walnuts in food processor and add to mixture.

2. Remove salmon from cans and discard skin and bones, if desired. Break up salmon with a fork and add to mixture in bowl. Add Worcester sauce, hot sauce, Dijon mustard, lemon and Flax/Chia Egg* or egg. Mix with a wooden spoon or by hand. Add shredded potato and red lentils to mixture and mix using your hands until fully blended.

3. Form into patties (bread crumbs are optional) and place on brown parchment paper. Bake at 400 ̊F (210 ̊C), for 10 to 13 minutes each side.

SERVE

On a homemade bun with coleslaw or with steamed vegetables, salad and mashed potatoes.

*INGREDIENTS

Flax/Chia Egg:

2 tablespoons (30 mL) of ground flax seed
1 teaspoon (5 mL) of ground chia seed



1/2 cup (125 mL) of warm preboiled water

To Make Flax/Chia Egg: 

1. Take 2 tablespoons (30 mL) of ground flax seed, 1 teaspoon (5 mL) of ground chia seed and mix with 1/2 cup (125 mL) of luke warm preboiled water. 

2. Cool slightly and use immediately or cool completely and place in small jar and refrigerate overnight. The morning you plan to cook or bake take out Flax/Chia Egg a 1/2 an hour before you begin.

THERESA’S TIPS

 1. Make sure the potato is very finely shredded, and breaks apart easily. You want the potatoes very moist. 

2. For the hot sauce; I like to use Arizona Pepper’s Organic Harvest Foods, Habanero Pepper Sauce, Gluten Free. 

3. When peeling vegetables (especially beets and carrots or onions), fruit or mixing by hand we use latex free surgical gloves to protect our hands. It was a tip we received from our friend and pharmacist the late Christie Chu.

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