Salmon and corn patties or cakes or patty cakes are such a great way to make salmon. I like these patties hot or cold, as they can be a great on-the-go snack. Pairing them with whatever sauce, salsa or salad creates a nice meal and tossing them into a bun can be a great salmon burger option as well. Just be careful with the kernels of corn as they can POP! In the oil, you don’t want to end up like me in the video.
SALMON AND CORN PATTIES
Recipe by Mark Calaminici | Food Loves Company
1 fresh corn on the cob cooked, kernels removed
2 salmon filets, 6 oz each, cut into chunks
1 clove of garlic, finely chopped
½ shallot, finely chopped
3 tbsp. fresh parsley
Chili flakes, to taste
1 tbsp. smoked paprika
½ cup Parmigiano-Reggiano
½ tbsp. Dijon mustard
Juice of half a lemon
1 cup, panko bread crumbs
1 egg, whisked
Salt, to taste
Freshly cracked pepper, to taste
¼ cup canola oil, for shallow frying (any neutral oil)
1. Place salmon chunks into a food processor and lightly pulse. You don’t want to create a mince, as you still want texture and some chunks of salmon.
2. In a medium bowl, add all the ingredients. If you are frying right away you can season with salt and freshly cracked pepper. Gently mix the ingredients together. Cover with plastic wrap and place in the fridge for 1-2 hours to let the ingredients mingle and enhance the flavour. After removing from the fridge, season with salt and freshly cracked pepper. You can then form your 3oz patties. Form the mixture into patties with your hands, pressing together, like a burger patty, but not pressing too firmly. If needed, add more panko to help bind.
3. Heat canola oil in a skillet over medium heat. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 3 minutes per side.
Until next time, ciao!