Clearly in a patty mood.
I’ve been meaning to give these a try for quite some time now and I’m glad I finally did. I wanted to create a patty packed with fresh salmon, not canned. They turned out so amazing, I now want to make them at least once a week. I added mashed sweet potato, dill, parsley, capers and plenty of aromatic lemon zest. The best part is, they are grilled, not pan-fried. Stuff them in a pita with tzatziki or stick them in a bun and top them with coleslaw or serve them plain with a bright green salad and a squeeze of lemon. This is a keeper.
- 1 large sweet potato, peeled
- 2 Salmon fillets (500 grams in total), without skin or bones
- 1 Tbs olive oil
- 1 onion, peeled and finely chopped
- 2 spring onions, sliced
- 1/3 cup parsley leaves, chopped
- 2 Tbs dill, chopped
- 2 Tbs capers, drained
- Zest of one unwaxed lemon
- 1 Tbs Dijon mustard
- 2 Tbs mayonnaise
- 1 egg
- 1 cup fresh breadcrumbs
- ¼ tsp black pepper
- ½ tsp paprika
- Salt to taste
Bring a medium pot of water to a boil. Cut the sweet potato in big chunks and add to the water. Boil until tender. Drain and mash with a fork. You should have one full cup mashed sweet potato. Set aside to cool.
Cut the salmon fillets in big pieces. Then using a sharp knife or a cleaver, cut the salmon pieces to about 1 cm cubes. Put salmon “mince” in a bowl.
In a small frying pan, heat the olive oil over medium heat. Add the onion and a pinch of salt. Cook onion until soft and beginning to colour. Transfer to the bowl with the salmon.
Add the remaining ingredients to the salmon bowl. Add the cooled mashed potatoes. Mix very well. Cover mixture with plastic wrap and refrigerate for one hour or overnight.
When ready to cook the patties, preheat oven grill to 240 C. Divide mixture in eight portions. Shape each portion into a round patty and place on a baking tray, lined with baking paper or silicon mat. Place baking tray not too close to the grill. Cook patties about 7 minutes per side, until crisp, golden and cooked through.
Serve with a nice salad, in pitta bread with tzatziki or in a burger bun topped with coleslaw.