DOWNLOAD THIS RECIPE AS A PDF- PREP TIME: 15 mins
- COOKING TIME: 10 mins
- CHILLING TIME: 30 mins
- SERVINGS: 4 servings
- CALORIES PER SERVING: 285
Ingredients
- 1 large can of salmon, drained of all but 2 tablespoons of liquid
- 1 large slice bread , crust removed, shredded
- 3 tablespoons schallots
- 1 medium garlic clove
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
- 1 green capsicum
- 1 tablespoon flour
- 1 large egg
- 1/2 teaspoon sweet paprika
- 1 lemon (for juicing and 1 tsp of zest)
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher/sea salt
- black pepper
- 3 tablespoons extra virgin olive oil
Method
- Mix the patty ingredients: In a large bowl, gently mix together the salmon by flaking it in (including 2 tablespoons of the can liquid), shred the slice of bread into the mixture, finely chop schallots and throw in, mince garlic and add in, roughly chop dill and add to bowl, finely chop capsicum and add about 3tbsp to bowl, add the flour, egg, paprika, lemon zest, lemon juice, salt and pepper.
- Form 8 patties, about 2-3cm thick, place on plate with baking paper under the patties.
- Cover the patties with glad wrap or similar and chill in the refrigerator for at least 30 minutes (or up to several hours) to help them firm up.
- Brown in skillet: Heat olive oil over medium high heat in a large skillet or pan. Cook the patties until nicely browned on both sides, about 3 to 4 minutes per side.
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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