Leslie Massey
Australian salmon patties are a delicious and easy-to-make meal option. They can be made with either canned or fresh salmon, and are typically fried or baked until golden and crispy on the outside, with a moist and savoury inside. The patties are often served with a variety of sides, such as green vegetables, mayonnaise, lemon halves, yoghurt slaw, cauliflower puree, or a simple side salad. For those on a gluten-free diet, substitutions can be made to cater to their dietary needs. This versatile dish is a family favourite and can be enjoyed hot or cold.
| Characteristics | Values |
|---|---|
| Main Ingredient | Salmon (canned or fresh) |
| Other Ingredients | Breadcrumbs, egg, onion, parmesan, garlic, dill, bell pepper, paprika, lemon zest, lemon juice, parsley, Old Bay seasoning, Worcestershire sauce, cilantro, mayonnaise, tartar sauce |
| Cooking Method | Frying or Baking |
| Cooking Oil | Olive oil or vegetable oil |
| Cooking Temperature | 190°C or 375°F |
| Cooking Time | 3 minutes for frying, 15 minutes for baking |
| Serving Suggestions | Salad, vegetables, mayonnaise, lemon halves, yogurt slaw, cauliflower puree |
| Storage | Can be refrigerated for up to 3 days or frozen |
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What You'll Learn
- Ingredients: canned salmon, breadcrumbs, onion, egg, parmesan, garlic, dill
- Binding and shaping: add egg, form golf ball-sized balls, flatten into patties
- Cooking method: fry in olive oil, bake, or shallow fry
- Serving suggestions: mayonnaise, lemon, green vegetables, yoghurt slaw, cauliflower puree
- Storage: refrigerate for up to three days, freeze, or eat cold
Ingredients: canned salmon, breadcrumbs, onion, egg, parmesan, garlic, dill
Making Australian salmon patties is a quick and easy process. Here's a step-by-step guide using the ingredients you provided: canned salmon, breadcrumbs, onion, egg, Parmesan, garlic, and dill.
Ingredients:
- Canned salmon: Drain the liquid from the can and flake the salmon into a bowl. Look for sustainably caught salmon with no bones or skin, or remove them yourself.
- Breadcrumbs: Regular or panko breadcrumbs will work. You can also make your own by crushing crackers, such as Ritz, or saltines, into a crumbly texture.
- Onion: Grate or finely chop the onion to release its juices.
- Egg: This acts as a binder, holding the ingredients together.
- Parmesan: Grated or shredded Parmesan cheese adds savouriness and a golden-brown colour to the patties.
- Garlic: Mince or crush the garlic cloves.
- Dill: Fresh or dried dill adds a distinctive flavour to the patties. Adjust the amount to your taste preferences.
Method:
- Mix the Ingredients: In a large bowl, combine the drained salmon, breadcrumbs, onion and its juices, egg, Parmesan, garlic, and dill. Season with salt and pepper, if desired.
- Form the Patties: Use your hands or a scoop to shape the mixture into round patties. A typical patty is about 1/2 inch to 1 inch thick.
- Chill the Patties: Cover and refrigerate the formed patties for at least 30 minutes to help them firm up. This step will make them easier to handle when cooking.
- Cook the Patties: Heat some oil in a skillet over medium-high heat. Carefully place the patties in the hot pan and cook for 3 to 4 minutes on each side until they are golden brown and crispy.
- Serve: Salmon patties can be served as-is or with a variety of sauces and sides. Try them with tartar sauce, yogurt, sour cream, coleslaw, or a simple salad.
Feel free to experiment with additional ingredients, such as bell peppers, lemon zest, or Old Bay seasoning, to create your own unique twist on Australian salmon patties!
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Binding and shaping: add egg, form golf ball-sized balls, flatten into patties
Binding and shaping salmon patties is a simple process. First, crack an egg into the mixture. This will help bind the other ingredients together. Next, scoop small amounts of the mixture, roughly the size of a golf ball. Roll each ball in the remaining breadcrumbs and press on firmly. Flatten the balls slightly into patties. You can do this by hand or use a rolling pin.
If the mixture is too wet to form patties, you can add more breadcrumbs. Conversely, if the mixture is too dry, add a tablespoon of water.
Once you have formed your patties, place them on a tray and chill in the refrigerator for at least 30 minutes to help them firm up. This will make them easier to cook and ensure they hold their shape.
You can also freeze the patties for later. To do this, wrap them in plastic and foil and defrost them in the fridge before reheating.
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Cooking method: fry in olive oil, bake, or shallow fry
Salmon patties can be cooked by frying in olive oil, baking, or shallow frying.
Frying in Olive Oil
To fry salmon patties in olive oil, heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium heat. Once hot, add the salmon patties in a single layer and sauté for 3-4 minutes on each side or until golden brown and cooked through. If the patties are browning too quickly, reduce the heat.
Baking
To bake salmon patties, preheat the oven to 400°F (or 425°F) and line a baking sheet with parchment paper. Place the patties on top and spray or brush with olive oil. Bake for 5-10 minutes, then flip, spray or brush with more olive oil, and bake for another 5 minutes. Broiling each side before flipping can make the patties crispier.
Air Frying (Shallow Frying)
To cook salmon patties in an air fryer, spray or brush both sides of the patties with olive oil and place them in the air fryer basket. Cook at 400°F for about 10 minutes, or until crispy. Alternatively, cook at 390°F for 10-12 minutes or until the patties are fully cooked and golden brown.
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Serving suggestions: mayonnaise, lemon, green vegetables, yoghurt slaw, cauliflower puree
Salmon patties are a versatile dish that can be served as a snack, appetiser, main course, or even a burger. They pair well with a variety of sides and sauces. Here are some serving suggestions focusing on mayonnaise, lemon, green vegetables, yoghurt slaw, and cauliflower puree:
Mayonnaise
Mayonnaise is a popular condiment for salmon patties, adding moisture and flavour to the dish. It can be used as an ingredient in the patties themselves, as a topping, or as a dipping sauce. Mayonnaise is also a base for other sauces, such as tartar sauce and the creamy dill sriracha sauce. If you're not a fan of mayonnaise, Greek yoghurt can be used as a substitute.
Lemon
Lemon is a great way to add a tangy, citrusy flavour to salmon patties. Lemon juice and zest can be added directly to the patties, or lemon wedges can be served on the side for a refreshing burst of flavour. Lemon also pairs well with other ingredients, such as garlic and parsley, to create a zesty rice side dish.
Green Vegetables
Salmon patties go well with a variety of green vegetables, including broccoli, asparagus, green beans, and Brussels sprouts. These vegetables can be steamed, roasted, or sautéed. Green vegetables provide a healthy and colourful addition to the dish.
Yoghurt Slaw
Yoghurt slaw is a delicious and healthy side option for salmon patties. It's made by mixing plain yoghurt with lemon juice, olive oil, and finely sliced cabbage, carrot, and red onion. Yoghurt slaw provides a fresh and creamy contrast to the patties and can be customised with additional ingredients, such as apples or kale.
Cauliflower Puree
Cauliflower puree is another low-carb, creamy side dish that complements salmon patties. To make it, simply boil cauliflower florets until soft, then drain and blend with milk or cream, butter, salt, and pepper to taste. Cauliflower puree provides a smooth and indulgent texture that pairs well with the flakiness of the salmon patties.
These serving suggestions offer a range of flavours, textures, and nutritional profiles to enhance your Australian salmon patties and create a well-rounded and enjoyable meal.
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Storage: refrigerate for up to three days, freeze, or eat cold
Once you've cooked your Australian salmon patties, you can store them in the refrigerator for up to three days. Eat them cold, or warm them up in a skillet over low heat or in the microwave. You can also freeze your salmon patties. Wrap them in plastic and foil, and defrost them in the fridge before reheating.
Salmon patties are a versatile dish, great served hot or cold. They can be enjoyed as a quick, tasty meal, or even as a snack. If you're serving them hot, try them with a side of green vegetables, mayonnaise, and lemon halves, or with a yoghurt slaw and cauliflower puree. They can also be made into burgers for a more substantial meal.
If you're serving your salmon patties cold, they're surprisingly good for lunch, perhaps with a salad or some vegetables. They can be a great, portable option for a packed lunch or picnic.
Salmon patties are a convenient dish to make ahead and store in the fridge or freezer, ready to be enjoyed whenever you want a quick, tasty meal or snack.
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Frequently asked questions
You can make salmon patties with either canned or fresh salmon. You will also need breadcrumbs, an egg, and an onion. Some recipes also include garlic, dill, bell pepper, paprika, lemon zest, lemon juice, and parsley.
Grate the onion over the breadcrumbs so that the juices soak into them. Then add the remaining ingredients, except for the salmon, and mix well. Finally, add the salmon and stir gently, leaving flakes of salmon intact.
You can either shallow fry or bake the patties. If you choose to shallow fry, heat some olive oil in a pan over medium-high heat and cook the patties in batches until they are golden brown. If you prefer to bake them, place the patties on a preheated, oiled tray and bake for 15 minutes. Then flip the patties, spray them with oil, and bake for another 5-7 minutes until they are golden brown.
