Fish Patties

Elena Duggan

Ingredients:

  • 1 x 415g tinned red or pink salmon, MSC certified, well drained
  • 500g Potatoes, steamed, cooled, loosely mashed
  • 110g jar capers, well drained or 50g capers
  • 1 bunch dill, leaves only, diced
  • 5lge spring onions, finely sliced
  • 50g Gherkins, drained, finely diced
  • ½ bunch chives, finely diced
  • 50-100g GF breadcrumbs, to add as you go
  • 3 eggs, lightly beaten
  • White pepper, to taste
  • Salt, Murray River, to taste

To fry:

  • 100g EVOO
  • 100g Butter

To Serve

  • Kewpie Mayonnaise

Optional

  • Grain free breadcrumbs or from homemade bread is a good substitute for GF breadcrumbs.

Method:

  1. In a large bowl combine all ingredients except breadcrumbs.
  2. Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
  3. Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
  4. Preheat oil and butter to medium high in a large heavy based fry pan. Have cooling rack and paper towel on hand to drain excess oil.
  5. Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
  6. Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.

Notes:

  1. Ensure all wet ingredients are well drained, use paper towel on capers, dill, onions, gherkins, chives if sieve isn’t sufficient.
  2. Patties refrigerate well if in an airtight container, great for lunch snacks.

Health Notes:

  • Gluten free
  • Grain free, optional
  • Low Fructose / Minimal sugar
  • Keto Friendly
  • Vegetarian
  • Pescatarian

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