I've been posting a lot of recipes lately...seems like that time of year when I'm doing a lot of cooking/baking because the gray and rainy weather has frequently kept me indoors (for the most part). I'm hoping to post about our fall colors soon, but I dare say they are not as spectacular as I've seen in the past...I think we've had too much rain this summer, and not enough cold this fall. Besides, I enjoy creating in the kitchen and sharing my discoveries...I hope you get a good recipe out of it now and again!
This recipe is nice because it's relatively easy to prepare, can be assembled ahead of time and the recipe can be doubled or tripled, freezing the extra patties for later use...makes it an excellent meal for busy people! If you don't like salmon, you can use any other flaky fish or crab. Try 'em, you might like 'em!
Lise's Simple Salmon Patties
1/2 small onion, minced
1 stalk celery, minced
3/4 tsp Old Bay seasoning
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
use 1 tsp dried herb if you don't have fresh
zest of 1 lemon
salt & pepper to taste
1/2 cup mayonnaise
1 tsp Dijon mustard
3/4 cup plain bread crumbs
3/4 cup panko bread crumbs
flour for dusting (I like Kentucky Kernel because of it's seasonings for something like this, but you can use plain of you seasoned favorite)
Beat the egg...
Add the mayonnaise and Dijon mustard...
Open and drain the can of salmon (you could also use fresh cooked salmon) and remove all the bones and large pieces of skin. If I had known how many bones and skin I would be removing I would have looked more closely at the ingredients of this particular brand...I would be willing to pay a little more and eliminate less of the undesirable contents of the can.
Add the salmon to the mixture...
Add the bread crumbs (I use the two types because the panko adds a nice texture and the regular bread crumbs are a good binder)...
Form the croquettes by hand, using a little flour to coat each side...
The Horseradish Dill Sauce is easy...place equal amounts of mayonnaise and sour cream into a storage container (no extra dishes to wash with this preparation), add about 2 tbsp horseradish and 2 palm-fulls of dried dill (if using fresh dill, double that amount)and a dash of herb flavored white vinegar...
25 minutes before you are ready to serve your meal, place the croquettes into a pan that has warmed with a little olive oil, cooking 4 - 5 minutes on medium heat. If your croquettes are smaller, they will not take as long.
Turn them over...
Remove the lid and continue cooking for 4 - 5 minutes until both sides are golden brown.
I served the croquettes with home made mashed potatoes and garden green beans with my savory ramp compound butter (click on the link for that recipe), lemon and the horseradish dill sauce.
The croquettes were light with the salmon being complimented by the seasonings very nicely. Makes me very happy because this was another one of my experiments...I really enjoy being creative in the kitchen, especially when it tastes good!
Visit Flour Me With Love, A Bright and Beautiful Life, and Homestead Barn Hop for more mouth watering recipes!
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,