Salmon Patties, version 2

Picture from version 2 - 5/17/13


3/4/13
Tonight for dinner, I made salmon patties with some leftover fresh broiled salmon.  Here are the approximations of what I put into them.  I sort of made it up as I went along, loosely following a traditional salmon patty recipe, substituting what I needed to with what I thought would perform a similar function.  Hannah only gave me one bite.  I found it was a bit chewy compared to a traditional salmon patty, but Hannah loved them.  I used potato starch in the patties she ate.  I've changed it to potato flour in the recipe in hopes it won't be as chewy. I'm also thinking next time I will just use straight up cornmeal rather than the cornbread mix. I will add feedback when I make it again to see if it helped.  It also seemed a bit on the wet side when making it.  So I reduced the water from 2 T to 1 T.  Add additional water if needed.  This recipe made her 6 patties about 2" diameter x 1/2" thick.

5/27/13 update:  Tonight I made the patties, but I used a 5 oz. can of salmon instead of fresh, and the green pepper was supposed to say green onion so I changed that too.  Following the amounts below, even with the 5 oz. canned salmon I found it too dry with just the 1 T. of water.  I ended up using 3 T. of water.  The recipe still made the same number of patties.  This time I have a picture!

Salmon Patties

Makes 6 patties

1 T. finely chopped onion or chopped green onion including the green tops

1 cup shredded salmon

1/4 c. chopped gluten free oats to look more like quick oats

1/4 tsp. parsley

2 shakes of garlic powder

1/2 tsp. dried dill weed

dash of paprika

1/4 tsp salt

a few grinds of black pepper from a peppermill

1 T. potato flour

2 T. Bob's Red Mill Gluten Free Cornbread Mix

1 T. to 3 T. warm water, added 1 T. at a time

3 T. oil

Saute the onion in about 1 T of the oil over medium to medium high heat until golden.  In a small bowl, combine all the ingredients.  Mix well.  I used a 2 T (I think) sized scoop to scoop out the salmon mixture and formed into balls.  I flatten the balls into 1/2 inch thick patties on a plastic cutting board.  The mixture did stick some to my hands, but not much to the cutting board.  Heat pan to Med-High.  Add oil and heat.  Using a pancake spatula, scoop up the patties and place in the hot oil.  Fry until golden brown, flip and fry 2nd side until golden brown.  It only takes 2-3 min. on each side.

I served the patties with Good Old Rice Pilaf.