Salmon and Dill Patties
Salmon and tuna patties are always a popular family meal. Not only are they easy and loved by kids, but they are also budget friendly. This is a basic but delicious meal that can be served with some vegetables, and perfect for lunch the next day. As a vegetarian alternative, these also make great potato patties if you leave the salmon out.
Contains: Gluten / Egg / Dairy
*Variations: Can be made without Gluten
Total Preparation Time 1 hour
Makes 25 patties
Can be frozen
- potatoes - 800g, peeled and diced (you can also use sweet potato)
- water - 600g, very hot
- salmon - 425g (or tuna if preferred)
- egg - 1
- cream cheese - 3 Tbsp
- garlic powder - 1 tsp
- dried onion flakes - 1 Tbsp
- fresh parsley - 1 Tbsp, chopped
- fresh dill - 1 Tbsp, chopped
- salt - Herbamare, to taste
- pepper - ground, to taste
- bread - Turkish, to make breadcrumbs (*use GF bread or rice crumbs if required)
- Place potatoes (800g) into steaming attachment lower dish.
- Pour water (600g) into bowl. Set steaming attachment in place. Program 25 minutes / Steaming Temperature / Speed 3.
- For our preferred consistency, the next steps are done by hand.
- Place cooked potatoes into a large bowl. Using a masher, mash potato to a fine consistency. Leaving some lumps is great though!
- Add salmon (425g), egg (1), cream cheese (3 Tbsp), garlic powder (1 tsp), onion powder (1 Tbsp), parsley (1 Tbsp), dill (1 Tbsp) and salt and pepper to taste. Mix until combined.
- Shape into 25 small patties.
- Put Turkish bread into clean bowl. Mix Speed 7 / 8 seconds.
- Coat each patty in crumbs and set aside.
- Cooking Options:To airfry: Brush each patty with a little oil. Cook on 200C for 10 minutes. To shallow fry: shallow fry over medium heat in 1cm of olive oil for 3 minutes each side. To oven bake: Brush each patty with a little oil. Cook for 200 degrees for approximately 15-20 minutes.